Strawberry jelly:
Wash and hull the strawberries. Cut them into small pieces and set them aside in a small bowl.
Soak the gelatin in cold water.
Heat the strawberry coulis over low heat, then add the gelatin that has been melted for 20 seconds in the microwave. Mix well.
Pour the coulis over the strawberries and mix gently.
Fill the verrines with half of their volume, using a spoon, then refrigerate for 30 to 40 minutes.

To create a diagonal and height separation, tilt and stabilize the verrines on a rimmed plate filled with flour before refrigerating.

Chocolate cream:
Break the chocolate into pieces in a bowl and set aside.
Heat the cream and milk in a saucepan over medium heat.
Beat the egg yolks and sugar in a bowl, then pour in the hot milk and cream.
Mix well and return to low heat, cooking until the mixture coats the back of a wooden spoon (like a custard). The mixture should not boil.
Pour the mixture over the chocolate and mix until smooth and homogeneous.
Fill the verrines (which you can now hold upright) and refrigerate for 2 hours and 30 minutes.
All that’s left is to enjoy!