the oven to 350°. In a medium saucepan, cook the butter over moderate
heat, stirring, until fragrant and the solids turn dark golden, 5 to 7
minutes. Let cool.
a large rimmed baking sheet with parchment paper. In a stand mixer
fitted with the paddle, beat the browned butter with the brown sugar
until smooth. Beat in the flour and salt. Scrape the mixture onto the
parchment paper–lined baking sheet and spread into a 9-by-12-inch
rectangle. Bake for 12 to 15 minutes, until just set. Using a knife,
score the shortbread into 12 squares. Let cool, then cut into squares.
a medium saucepan, bring the cream just to a simmer over moderate heat.
Remove from the heat and add the chocolate and a pinch of salt. Let
stand for 2 minutes, then stir until the chocolate is melted. Let cool
completely, then refrigerate until well chilled, about 30 minutes.
the chocolate cream into a stand mixer fitted with the whisk. Beat at
medium-high speed until thick and smooth; do not overbeat. Refrigerate
the chocolate mousse for 30 minutes.
the oven to 350°. On a rimmed baking sheet, toss the strawberries with
the sugar and a pinch of salt. Roast for about 10 minutes, until the
strawberries are just softened and starting to release their juices.
Transfer to a bowl and let cool completely. Serve the mousse with the
shortbread and roasted strawberries.
The shortbread can be stored in an airtight container overnight.