Make the Strawberry Compote

1. In a saucepan over medium heat, combine strawberries, sugar, and vanilla extract.
2. Cook for 5–10 minutes, stirring occasionally, until berries are soft and syrupy. Let it cool completely.
3. Refrigerate if making ahead.

Make the Chocolate Mousse 

1. Melt chocolate and coconut butter gently in a heatproof bowl over simmering water (double boiler) or in the microwave in short bursts.
2. Stir until smooth, then cool slightly.
3. Whisk egg yolks into the cooled chocolate.
4. In a separate bowl, beat egg whites with a pinch of salt until soft peaks form.
5. Add sugar gradually (if using), beating until glossy.
6. Fold egg whites into the chocolate mixture in batches.
7. Gently fold in the sour cream until well combined and fluffy.
8. Spoon strawberry compote into the bottom of serving glasses or jars.
9. Top with chocolate mousse.
10. Chill for at least 2 hours until set.
11. Garnish with fresh strawberries, grated chocolate, mint, or a dollop of cream if desired.