Slab Mousse

In a saucepan, off the heat, combine the heavy cream, cornstarch, and cocoa powder. Whisk vigorously until the starch is completely dissolved and there are no lumps.

Add the sugar and milk to the mixture in the saucepan.

Turn on the heat and stir the cream continuously. As soon as it reaches a boil, reduce the heat and cook until the mixture thickens.

After the cream gains consistency, continue cooking for another 5 minutes to eliminate any residual taste of cornstarch.

Turn off the heat and blend in the chopped semisweet chocolate into the hot mixture, stirring until it is completely melted and the cream is smooth.

Pour the cream mixture into a loaf pan (suggested size 21x11 cm) previously lined with plastic wrap or parchment paper.

Allow the mousse to cool completely at room temperature, then refrigerate for a minimum of 4 hours to set.

Unmold the chilled mousse, dust with cocoa powder on top, and decorate with strawberries before serving.