Prep the strawberries: Add the hulled strawberries, sugar, lemon juice, and vanilla to a blender. Blend until completely smooth. Taste and adjust sweetness. You want a bright, slightly sweet puree.

Bloom the cocoa: Stir the cocoa powder into the strawberry puree until fully dissolved. This deepens the chocolate flavor without overwhelming the fruit.

Melt the chocolate: If using, melt the semi-sweet chocolate in short bursts in the microwave or over a double boiler. Let it cool for 1–2 minutes so it’s warm but not hot.

Whip the cream: In a cold bowl, whip the heavy cream with a pinch of salt to soft-medium peaks. Don’t overbeat; it should be billowy and smooth.

Combine gently: Whisk a few tablespoons of strawberry-cocoa puree into the melted chocolate to loosen it. Then fold the chocolate mixture into the remaining puree.

Fold into the cream: Add the strawberry-chocolate mixture to the whipped cream in two additions. Use a spatula to fold gently until no streaks remain. Keep it light to maintain the mousse texture.

Portion and chill: Spoon into small glasses, ramekins, or wine glasses. Chill for 20–30 minutes for a slightly firmer set (or serve immediately if you like it very soft).

Garnish: Top with sliced strawberries, chocolate shavings, or a pinch of crushed freeze-dried berries. Serve with a spoon and a smile.