• Melt the chocolate & butter over a pot of simmering water (bain-marie).
• Place cupcake paper cups in a muffin tray, if you have one. If not, place the cups onto a tray that can fit into your freezer.
• Pour the melted chocolate into the cups. Don’t pour too much – just cover the bottom of the cups. Shake the muffin tray several times to get a nice smooth and even surface, if needed. Once done, place them in your freezer for 15 minutes or until set.

For the strawberry mousse:

• Puree washed strawberries in a food processor. In a medium bowl combine 2/3 of the pureed strawberries with mascarpone cheese and icing sugar (use a mixer for best results).
• Fill a piping bag (fitted with a star nozzle tip) with the mousse.
• Take out the cupcake cases from your freezer. Remove the cases. Place them on a serving plate/tray. Pipe the mousse onto the chocolates (any way you like), top with purred strawberries & chocolate shavings!
• Store in the fridge before serving!