Make a mixture with melted butter and the crushed cookie, this will be the base of the strawberry and chocolate mousse. Flatten the pasta very well with the help of a spoon, it is important that the layer of the base is thin and not too thick to make room for the mousse. Take refrigerated for about 10 minutes.
Mix the natural yogurt with the cocoa powder. Add the sugar and mix very well until the ingredients are integrated
Hydrate the unflavored grenetine sachet in a cup of hot water and let it cool.
Add half the cup of unflavored gelatin, previously hydrated, to the chocolate mousse prepared above. Mix very well.
Remove the molds from the refrigerator and add, with the help of a spoon, a little of the mousse to each of the molds. The important thing is that the mousse only occupies half of the mold so we can add the other half of the strawberry mousse. Take the molds back to the refrigerator for about 30 to 40 minutes.
Place the previously washed and disinfected strawberries in a bowl. Add a little water and about two tablespoons of white sugar. Process to a puree.
Add the cream with the help of a whisk, beat the mixture until it is half assembled. Add the other half of the unflavored gelatin and mix very well.
Add the strawberry mousse in each of the molds and bring the molds back to the refrigerator so that we can finish the dessert.
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