Chocolate Crunch Layer

• 10 Oreos
• 2 Tbsp. unsalted butter, melted
• 1/8 tsp. kosher salt
• 2 oz. dark chocolate (preferably 60% cacao), finely chopped
• 2 tsp. refined coconut oil

Strawberry Mousse & Topping

• 1/2 tsp. unflavored gelatin
• 1 Tbsp. cold water
• 1 lb. fresh strawberries, stemmed, hulled, plus whole strawberries for serving
• 1/4 cup (50 g.) granulated sugar
• 2 Tbsp. cornstarch
• 1 Tbsp. fresh lemon juice
• 2 cups heavy cream, divided
• 3 oz. dark chocolate (preferably 60% cacao), finely chopped
• 1 Tbsp. confectioners’ sugar

Step 1: Arrange a rack in center of oven; preheat to 350°. Using a sharp knife, chop Oreos (and their filling) into 1/2″ pieces.

Step 2: Transfer Oreos to a medium bowl. Add butter and salt and toss to coat. Spread on a parchment-lined baking sheet.

Step 3: Bake Oreo mixture until fragrant and toasty, 6 to 8 minutes. Let cool slightly.

Step 4: Meanwhile, in a medium heatproof bowl, microwave chocolate in 30-second increments, stirring between each, until melted and smooth, about 1 minute total. Add oil and stir to combine.

Step 5: Pour toasted Oreos into melted chocolate and stir to coat. Return crunchies to parchment-lined sheet, spreading in an even layer. Refrigerate until firm, at least 30 minutes.

Step 6: Make Ahead: Crunchies can be made 3 days ahead. Transfer to an airtight container and refrigerate.

Strawberry Mousse & Topping

Step 1: In a small bowl, sprinkle gelatin over 1 Tbsp. cold water.

Step 2: In a food processor, process strawberries until smooth. If desired, pass through a fine-mesh sieve into a medium pot. (If you’re all right with the seeds in the mousse, just pour puree as is into pot.) Add sugar, cornstarch, and lemon juice and whisk until smooth. Set pot over medium heat. Bring to a boil, stirring constantly with a heatproof rubber spatula, then cook, stirring, 1 minute more. Remove from heat.

Step 3: Add bloomed gelatin and stir until incorporated. Pour mixture into a medium bowl and let sit at room temperature until cool but not set, about 30 minutes. (If your kitchen is warm, you may want to refrigerate for faster cooling—just be careful not to let it sit too long or the gelatin may set the base too firmly to incorporate into the whipped cream.)

Step 4: In a medium bowl, using a handheld mixer on high speed, beat 1 cup cream until stiff peaks form. Using a flexible rubber spatula, fold one-third of whipped cream into cooled strawberry base until only a few streaks remain. Fold in remaining whipped cream.

Step 5: Spoon 2 Tbsp. crunchies into the bottom of 4 parfait glasses. Divide strawberry mousse among glasses, smoothing top to level as much as possible. Refrigerate until set, at least 1 hour and up to 1 day.

Step 6: Place chopped chocolate in a medium heatproof bowl. In a small pot over medium heat, heat 1/2 cup cream until bubbling around the edges. Pour cream over chopped chocolate and let sit, undisturbed, 2 minutes. Using flexible rubber spatula, gently mix until melted and smooth.

Step 7: Carefully spoon ganache over mousses. Refrigerate until firm, about 30 minutes.

Step 8: When ready to serve, in a medium bowl, using handheld mixer on medium-high speed, beat confectioners’ sugar and remaining 1/2 cup cream until medium peaks form.

Step 9: Top mousse with a dollop of cream, remaining crunchies, and fresh strawberries.