Melt the chocolate in a double boiler. Meanwhile beat the sugar and eggs until the sugar has dissolved and the mixture is silky smooth.
Remove the chocolate from the heat and fold into the sugar/egg mixture. Fold in the MERITENE Mobilis Neutral and then add the whipped cream. Refrigerate for 2 hours prior to serving.
For the strawberries: Put the strawberries, sugar and vanilla bean in a bowl. Squeeze the liquid from half a lemon over the mixture. Marinate for 2 hours. Serve with the mousse.