Crush the corn flakes, mix with the melted butter, and press the mixture into two 3-inch (8 cm) round molds.

Make the chocolate mousse: Whisk the egg yolks with the vanilla sugar. Add the melted chocolate. Beat the egg whites until stiff peaks form, then gently fold them into the chocolate mixture.

Hull and cut 18 strawberries in half (leave 2 whole). Arrange the halved strawberries around the inside edge of each mold.

Pour the chocolate mousse into the molds, filling to the top.

Refrigerate for at least 1 hour.

Carefully remove from the molds and place a whole strawberry on top before serving.