Prepare your strawberries: Rinse the berries gently under cold water and pat them completely dry with a clean tea towel — any water on the surface will seize your chocolate later. Hull each strawberry by cutting off the green top, then slice each one in half lengthways. You should hear a clean, crisp snap as the knife goes through; if they feel mushy, they're too ripe for this dish.

Start the creamy chocolate base: Place a large frying pan or skillet over medium-low heat and add the double cream, chopped dark chocolate, and butter. Stir gently with a wooden spoon or spatula as the chocolate begins to melt. After about 2 minutes, you'll notice the edges of the chocolate turning glossy and the cream taking on a pale brown hue. Keep stirring until the mixture is completely smooth and has the consistency of warm, thick custard — this usually takes 4 to 5 minutes. The smell should be rich and deeply cocoa-like, with no burnt notes.

Add the flavourings: Once the chocolate is fully melted and the sauce is silky, stir in the golden caster sugar, vanilla extract, and a pinch of sea salt. The sauce will darken slightly and become even more glossy. Taste a small amount on the back of a spoon — it should be sweet but with a pleasant bitterness from the dark chocolate. If it tastes flat, add another small pinch of salt.

Cook the strawberries: Gently fold the strawberry halves into the warm chocolate sauce, using a soft folding motion to coat each piece. Increase the heat to medium and cook for 2 to 3 minutes. You'll see the strawberries start to soften at the edges and release a tiny amount of juice, which will thin the sauce slightly. The berries should look plump and glossy, and the sauce should bubble gently around the edges — not furiously, just a lazy simmer. The colour shift is dramatic: the bright red strawberries against the deep, dark chocolate sauce create a beautiful contrast.

Adjust the consistency: If the sauce looks too thick at this point — it should coat the back of a spoon but still drip off slowly — add the full-fat milk a tablespoon at a time, stirring after each addition. You're looking for a velvety, pourable consistency that clings to the strawberries without being gluey. This step takes less than a minute.

Rest and serve: Remove the pan from the heat and let it sit for 2 minutes. During this time, the sauce will thicken slightly as it cools, and the strawberries will finish cooking in the residual heat. Spoon the creamy chocolate covered strawberries into shallow bowls, making sure each serving gets plenty of the rich sauce. Garnish with fresh mint leaves and a sprinkle of flaky sea salt if using. Serve immediately while the chocolate is still warm and flowing.