Grind the Malax Loaf into crumbs in a blender.
Melt the butter and chocolate in a bain-marie.
Sieve in the cocoa powder.
Separate the eggs and place the yolks and whites in separate large bowls.
Add half of the sugar to the egg yolks and whip into a light cream.
Add the other half of the sugar to the egg whites and whip into stiff, but fluffy mixture.
(The mixture should stay in the bowl when it is turned upside down.)
Whip the cream in a separate bowl.
Using a scraper, fold the egg yolk mixture in the chocolate and butter mixture in two batches.
Add the egg white mixture using the same method.
Then add the whipped cream in two batches.
Carefully fold in the Malax Loaf crumbs and bilberries.
Place the mousse in a large bowl and leave to cool in the fridge.
The mixture can also be frozen for later use.
Boil the water and sugar together.
Allow to cool completely.
Add the strawberry purée.
Churn into a sorbet in an ice cream maker.
Using a large spoon or ice cream scoop, form balls from the chocolate mousse and place on a plate.
Do the same with the sorbet. You can alternatively use shop-bought strawberry sorbet.
Decorate with Malax Loaf crumbs, bilberries and berry sauce (optional).
You can use UHT-treated whipping cream instead of double cream.