Strawberry-Chocolate Bavarian Cream

1 (10 ounce) package frozen sliced strawberries, thawed*
2 envelopes unflavored gelatine
1/2 cup granulated sugar
1 cup semisweet chocolate chips
2 1/4 cups milk, divided
1 teaspoon vanilla extract
1 cup heavy or whipping cream
Strawberry Cream (recipe below)

Drain strawberries; reserve syrup. Add water to syrup to equal 3/4 cup. Stir gelatine into liquid; set aside.

Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry Cream.

Combine sugar, chocolate chips and 1/2 cup of the milk in a medium saucepan. Cook over low heat, stirring constantly, until mixture is smooth and very hot. Add gelatine mixture, stirring until gelatine is completely dissolved. Remove from heat; add remaining 1 3/4 cups milk and the vanilla extract. Pour into bowl; chill, stirring occasionally, until mixture mounds when dropped from a spoon.

Whip cream until stiff; fold into chocolate mixture. Pour into oiled 5- or 6-cup mold; chill until firm. Unmold and garnish with Strawberry Cream.

* You may substitute 1 cup sweetened sliced fresh strawberries for the frozen.

Strawberry Cream:
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring

Whip cream and vanilla extract in small mixer bowl until stiff. Fold in strawberry puree and food color.