Place chocolate in bowl and in a small saucepan bring 1/2 cup whipping cream to boil over medium high heat.
Pour over chocolate.
Let stand about a min so it melts.
Whisk until smooth.
In separate bowl, sprinkle the gelatin over 3 cold water.
Add in boiling water and stir until dissolved.
Whisk in the chocolate mixture and chill about 15 minutes until it thickens a bit.
In another bowl beat 1 1/2 cups whipping cream using beaters until small peaks form.
Fold into chocolate mixture and stir gently.
Chill for 4 hours before serving.

In blender combine strawberries, sugar, and Cointreau.
Puree until it's smooth.
Spoon the coulis onto a plate, use a soup spoon and scoop 2 or 3 mounds of the mousse on top.
Garnish with mint and fresh strawberries.