Melt the Chocolate: Place the chopped chocolate in a heatproof bowl and melt it using a double boiler or microwave (in 20-second intervals, stirring in between). Let it cool slightly.

Whip the Cream: In a large mixing bowl, whip the chilled heavy cream and sugar (if using) until soft peaks form. Be careful not to over-whip.

Fold in Chocolate: Gently fold the melted chocolate into the whipped cream using a spatula. Mix until just combined—this ensures a light, airy texture.

Chill & Serve: Divide the mousse into serving glasses and refrigerate for at least 2 hours (or overnight) to set. Garnish with chocolate shavings or fresh berries before serving.

Blend the Ingredients: In a blender or food processor, combine strawberries, sugar, and lemon juice. Blend until smooth.

Strain (Optional): For a smoother texture, strain the mixture through a fine-mesh sieve to remove seeds.

Freeze: Pour the mixture into a shallow, freezer-safe container. Freeze for 4–6 hours, stirring every hour to prevent ice crystals (this ensures a creamy texture).

Serve: Scoop into bowls and garnish with fresh mint or extra strawberry slices.

Preheat Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.

Mix Ingredients: In a bowl, combine peanut butter, sugar, and egg. Stir until fully incorporated.

Shape Cookies: Roll dough into 1-inch balls and place on the baking sheet. Flatten slightly with a fork in a crisscross pattern.

Bake: For 10–12 minutes, or until edges are golden. Let cool on the sheet for 5 minutes before transferring.