Strawberry Sweetheart

Break semisweet chocolate into 1-inch pieces and combine with butter and water in a heatproof bowl. Place the bowl over simmering water (double boiler method) and stir until melted and smooth.

Remove the chocolate mixture from heat and stir in vanilla. Allow to cool for 2-3 minutes, then whisk in egg yolks one at a time, blending well after each addition.

In a separate clean bowl, beat egg whites until stiff peaks form using an electric mixer. Gently fold the egg whites into the chocolate mixture in two batches to maintain volume.

Divide the chocolate mousse evenly among 4 serving glasses or dessert cups, filling each about halfway. Refrigerate while preparing the strawberry layer.

Combine cornstarch and 3/4 cup sugar in a small saucepan. Add the thawed frozen strawberries with their juice and lemon juice, stirring until the cornstarch is fully incorporated.

Cook the strawberry mixture over medium heat, stirring constantly until it thickens and comes to a gentle boil, about 3-4 minutes. The mixture should coat the back of a spoon.

Remove from heat and let the strawberry compote cool to room temperature, about 10 minutes, stirring occasionally to release steam.

Spoon the cooled strawberry mixture evenly over each serving of chocolate mousse.

Top each dessert with a generous dollop of whipped sweetened cream, dividing it evenly among the four servings. Serve immediately or chill until ready to serve.