Berry Velvety Chocolate & Vanilla Parfaits

Divide 1 cup (250 mL) of sliced strawberries into the bottom of each glass taking care to push them toward the outside, set aside.

Chocolate Mixture:
In medium glass bowl or saucepan, combine chocolate and 1/4 cup (60 mL) cream; melt in microwave at high heat for 30-45 seconds or on stove top, stir until smooth. Cool slightly, set aside.

Gelatin Mixture:
In small saucepan, sprinkle gelatin powder over 1/2 cup (125 mL) cream. Let stand 5 minutes to soften gelatin. Heat over medium-low heat; whisk about 2 minutes or until gelatin begins to dissolve, set aside.

In large chilled bowl, combine gelatin mixture and 1-1/2 cups (375 mL) chilled cream, whip until soft peaks form, add 1/3 cup (80 mL) sugar, stir until incorporated.

Add 1/2 of the whipped cream mixture to the melted chocolate mixture; stir until smooth, divide mixture evenly among strawberry-lined glasses.

Add vanilla extract to the remaining whipped cream mixture.Spread 1 cup (250 mL) of the sliced strawberries in a layer over the chocolate mixture taking care to push berries to outside of glass; top with reserved whipped cream mixture and level top. Cover and refrigerate for at least one hour or up to 24 hours.

To serve, top with remaining strawberries, garnish with mint sprig.

Serve in the glass of your choice: martini, parfait, stemless wine, stemmed wine, champagne flute or glass ramekins.