Place the egg yolks and sugar in the bowl of an electric stand 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 the warm cream (then place pan back on stove) and beat with the yolks until combined. Transfer the mixture to the saucepan and stir for 5 minutes, until thickened. Turn off the heat and stir in half the chopped chocolate. Chill the mixture in the refrigerator for 1-2 hours, stirring often.

Remove the mixture from the fridge and beat with stand mixer on medium-high until soft peaks form and it resembles whipped cream. Fold the remaining chopped chocolate into the whipped cream until it is a smooth chocolate mousse. Spoon it into 4 bowls.

Crush the freeze-dried strawberries in a food processor or in a zipper storage bag until they are in powder form. Place them in a sifter and gently sift the strawberry powder onto the chocolate mousse.

Top with a chocolate-covered strawberry and serve!