Place the egg yolks and sugar in a bowl of an electric mixer and beat until pale yellow and smooth – about 5 minutes. Heat the heavy cream in a saucepan until warm.
With the mixer on medium speed, slowly drizzle in half of the warm cream and beat with the yolks until combined. Transfer that mixture to the rest of the cream in the saucepan and stir for 5 minutes, until thickened. Turn off the heat and stir in the chocolate. Chill the mixture in the fridge for 1 to 2 hours, stirring often.
After 2 hours, beat the cold heavy cream on medium-high speed until soft peaks form and you have whipped cream. Fold the chocolate into the whipped cream until you have a smooth chocolate mousse. Spoon it into 4 bowls.
Crush the freeze dried strawberries in a food processor or in a ziplock bag until they are in powder form. Place them in a sifter and gently sift the strawberry powder over the chocolate mousse.
Top with a chocolate covered strawberry and serve!