For the cream, warm the cream in a small pot at low heat. In the meantime, roughly chop the chocolate. Pour into the warm cream and melt at low heat while stirring constantly. Add 1 tablespoon of liqueur and stir in. Pour into a mixing bowl and cover and chill for about 3 hours. Wash, clean and halve the strawberries.
Mix strawberries, 2 tablespoons of liqueur and vanilla sugar and let it stand for about 30 minutes. Whip the chocolate cream briefly with the whisk of the hand mixer. Use two tablespoons to cut off the cams. Dip the tablespoons into hot water again and again. Arrange the noodles and strawberries on plates. Serve decorated with mint and chocolate rolls