Mini Chocolate Strawberry Trifles

Ingredients:

• 450 g strawberries
• 1/4 cup sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 package (90 g) of instant chocolate mousse mix
• 2 cups coarsely crushed chocolate wafer cookies
• Special equipment: 8 glass bowls or glasses with a capacity of 150–180 ml.

Preparation:

1. Set aside 2 strawberries for garnish, then dice the remaining berries.
2. In a medium bowl, combine the diced strawberries with 2 tablespoons of sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert.
3. In a large, cold bowl, combine the heavy cream, vanilla, and remaining 2 tablespoons sugar. Beat with a mixer or whisk until medium peaks form. Transfer to a 4-quart zip-lock bag and refrigerate until ready to use.
4. Prepare the mousse according to package directions. Transfer to a 4-liter zip-lock bag.
5. Set aside about 1/4 cup of crushed chocolate cookies for decoration. Fill the bottom third of each ramekin with the remaining crushed cookies. Cut off about 1 cm from the corner of the mousse bag. Pipe the chocolate mousse into the ramekins, filling them about two-thirds full. Top with diced strawberries, filling each ramekin to the top. Let set for about 20 minutes.
6. Snip a 1 cm corner off a bag of whipped cream and pipe a small amount onto each serving. Sprinkle with the remaining crumbled cookies.
7. Cut the remaining 2 strawberries into quarters. Garnish each serving with the berries and refrigerate until ready to serve. Serve the same day as making.