Break the chocolate into pieces and put in a bowl.
Pour the cream and milk into a small pan and bring to just boiling. Immediately remove from the heat.
Now slowly pour over the chocolate. Stir together to melt the chocolate.
Gradually add the olive oil and then briskly whisk into the chocolate until well blended.
Add a pinch of salt.
Pour an equal amount into each pot so it fills up to three-quarters full.
Chill for 30 minutes to set the mousse.
Meanwhile, wash and pat dry the strawberries. Then hull and cut into quarters. Place in a bowl.
Drizzle over a little olive oil.
Reserve 4 whole basil leaves and tear the remainder into small pieces. Add to the strawberries with a pinch of salt and mix in.
Then spoon on top of the chocolate mousse.
Decorate each pot with a whole basil leaf.