This dessert has three layers, and the first is a velvety chocolate pudding made with 3 egg yolks, 3 tbsp of sugar, 500 mil of full cream milk and plenty of Peruvian cooking chocolate (milk or dark, I used milk here). I didn't measure the chocolate, but you should go by taste, not everybody likes really intense chocolate! Mix the egg yolks with the sugar and beat well, then put on bain marie (double boiling) and simmer slowly, adding the milk little by little. Use top milk, otherwise use 400ml milk and 100 ml cream. Stir until the mixture thickens (it takes a long time!) then add the chocolate and melt. Pour into glasses and set aside to cool. Refrigerate for a few hours. In the meantime clean and hull the strawberries and cut into small pieces. Add a tsp of sugar and one of lemon juice and set aside for a few hours. Before serving top the chocolate with the strawberries and finally with whipped cream. Decorate with edible flowers (I used borage).