Beat the cream until it gets stiff tips. Separately, beat the egg yolks and sugar with whisk, put them in a water bath for 10 minutes. Remove from the heat and continue to beat for fifteen minutes until the mixture cools completely.
Mix it with grated the chocolate and beaten cream. Distribute into appropriate trays or cups and place in the refrigerator. Clean and wash the strawberries (whole or cut into 2). 2 to 3 hours before serving, mix in the powdered sugar, lemon juice and liqueur.
Keep it in the fridge. Remove the parfait molds/cups from the fridge, dip them briefly in hot water and invert onto a plate.
Remove, decorate with fragrant strawberries and serve. Optionally, you don't have to invert them - you can just put strawberries in each glass and serve it as it is.