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Warm up the cream and then take it off the fire. Wash the basil and with its stem on, toss it into the cream. Let it rest for 5-10 minutes, wait until the cream takes over the aroma of the basil.
Warm up the cream again and remove the basil. Then take the cream off the fire, put in the chocolate cut into cubes and add 2 tablespoons of poppy seed oil.
Blend it fluffy with a mixer.
Boil the rapsberry balsamic vinegar with the sugar until the sugar has melted, and then add the sliced strawberries. Boil it for a short while so that the sauce can soak into the fruit.
Spoon the mousse into glasses or bowls. When it has cooled, serve the strawberries on top of the mousse.