Ludo Lefebvre's Chocolate Mousse

Melt chocolate with butter over a bain marie and mix very well until incorporated.

Whip yolks with 50 grams sugar until ribbon stage pale yellow, and set a side.

Whip whites with sugar 44 grams until soft peaks. Fold yolk mixture with chocolate until incorporated with a spatula gently.

Then fold whites to chocolate mixture. Start with a small amount of whites. Use a whisk to fold into the chocolate gently folding from bottom of the bowl to the top until incorporated.

Ladle the mousse into 4 8-ounce ramekins or one big sharing bowl.

Let mixture set for 4 hours to set in refrigerator before serving with strawberries.