Chocolate and strawberry domes

Strawberry inserts

• 1 gold strength gelatine leaf
• cold water, to soak
• 130 g strawberries, hulled
• 20 g caster sugar

Chocolate mousse

• 2 gold strength gelatine leaves
• cold water, to soak
• 80 g dark chocolate (70% cocoa), broken into small pieces
• 150 g milk chocolate, broken into small pieces
• 35 g water
• 45 g caster sugar
• 3 egg yolks
• 300 g thickened cream

Chocolate coating

• 130 g cocoa butter
• 100 dark chocolate (70% cocoa), broken into small pieces
• fresh berries, to serve (optional)
• whipped cream, to serve (optional)
• fresh mint, leaves only to decorate