"Strawberry mousse domes with a biscuit base that cannot be pressed into silicone molds. Instead, the biscuit mixture is spread evenly on a flat tray lined with parchment paper, pressed firmly to form a compact layer, refrigerated until set, and then cut into rounds to fit the base of the mousse domes. The recipe includes macerated strawberries, gelatin, whipped heavy cream for mousse, a cocoa and butter biscuit base, dark chocolate ganache filling, and decoration with white and dark chocolate shards."