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1
Make the shortbread Preheat the oven to 350.
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2
In a medium saucepan, cook the butter over moderate heat, stirring, until fragrant and the solids turn dark golden, 5 to 7 minutes.
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3
Let cool.
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4
Line a large rimmed baking sheet with parchment paper.
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5
In a stand mixer fitted with the paddle, beat the browned butter with the brown sugar until smooth.
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6
Beat in the flour and salt.
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7
Scrape the mixture onto the parchment paperlined baking sheet and spread into a 9-by-12-inch rectangle.
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8
Bake for 12 to 15 minutes, until just set.
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9
Using a knife, score the shortbread into 12 squares.
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10
Let cool, then cut into squares.
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11
Meanwhile, prepare the mousse and strawberries In a medium saucepan, bring the cream just to a simmer over moderate heat.
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12
Remove from the heat and add the chocolate and a pinch of salt.
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13
Let stand for 2 minutes, then stir until the chocolate is melted.
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14
Let cool completely, then refrigerate until well chilled, about 30 minutes.
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15
Pour the chocolate cream into a stand mixer fitted with the whisk.
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16
Beat at medium-high speed until thick and smooth; do not overbeat.
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17
Refrigerate the chocolate mousse for 30 minutes.
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18
Reheat the oven to 350.
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19
On a rimmed baking sheet, toss the strawberries with the sugar and a pinch of salt.
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20
Roast for about 10 minutes, until the strawberries are just softened and starting to release their juices.
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21
Transfer to a bowl and let cool completely.
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22
Serve the mousse with the shortbread and roasted strawberries.
