1. Hull the strawberries and puree them in a blender or food processor until they're smooth.

2. In a separate bowl, whip 200ml (or 6.8fl oz) of heavy cream until stiff peaks form. This is easiest with a stand mixer or an electric whisk.

3. Add 2-3 tablespoons (30-45g) of granulated sugar to the whipped cream, continuing to whip until the mixture is stiff and smooth.

4. Gently fold the strawberry puree into the whipped cream mixture until well combined. Be careful not to deflate the cream.

5. Break 2 Daim bars (or your preferred almond and caramel candy bars) into small pieces, then gently fold these into the mousse mixture. Try to distribute the chocolate and caramel evenly.

6. Spoon the mousse into individual serving cups or glasses. Cover each with plastic wrap or a damp cloth.

7. Refrigerate the mousse for at least 30 minutes to allow the flavors to meld together.

8. Just before serving, garnish each serving with a sprig of fresh mint or lemon balm. A splash of citrus helps bring out the flavors of the strawberries and chocolate.

9. Serve chilled, preferably at around 4°C (39°F), and enjoy!