Prepare the Chocolate Cups: Gently melt 200g of milk chocolate and all the dark chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie), ensuring the bowl doesn't touch the water. Stir occasionally until the chocolate is smooth and glossy, with a rich, inviting aroma. Once melted, remove from the heat and stir in 25g of the softened unsalted butter until fully incorporated, giving it a beautiful sheen. Allow to cool slightly for about 10 minutes; it should still be pourable but not scorching hot.

Line the Cups: Using silicone cupcake moulds or paper-lined muffin tins, spoon about two tablespoons of the melted chocolate mixture into each mould. Use the back of a spoon to spread the chocolate evenly up the sides, creating a shell. The chocolate should have a uniform, dark brown coating. Place in the fridge for 20-30 minutes until the chocolate is firm to the touch and has lost its initial tackiness.

Make the Whipped Cream Filling: While the chocolate shells are chilling, in a large mixing bowl, combine the double cream, caster sugar, and vanilla extract. Whisk with an electric mixer on medium-high speed until the cream is thick, light, and forms soft peaks. It should smell sweet and fragrant. Be careful not to over-whisk, as it can become grainy.

Prepare the Strawberry Base: In a separate bowl, gently combine the hulled and quartered strawberries with the crushed digestive biscuits. The biscuits will absorb some of the strawberry juices and provide a lovely textural contrast. You’ll notice the mixture becoming slightly moist and fragrant from the fruit.

Assemble the Cups: Once the chocolate shells are firm, carefully remove them from their moulds. They should pop out easily, revealing a smooth, dark chocolate cup. If using paper liners, gently peel them away. Spoon a layer of the strawberry and biscuit mixture into the bottom of each chocolate cup. Follow this with a generous dollop of the whipped cream, smoothing the top. The layers should be distinct and visually appealing.

Finish and Chill: Melt the remaining 100g of milk chocolate with the remaining 25g of butter using the same bain-marie method until smooth and glistening. Carefully pour a thin layer of this melted chocolate over the whipped cream in each cup, allowing it to gently spread and create a shiny, even top. The chocolate will start to set almost immediately upon contact with the cold cream. Return the cups to the fridge for at least 2 hours, or until the top chocolate layer is completely firm and snaps when gently pressed. Before serving, you can lightly dust with cocoa powder and sprinkle a few sea salt flakes for an elegant finish.