Prepare Oreo Base: Start by crushing the Oreos into fine crumbs. In a bowl, mix the crumbs with melted unsalted butter and a pinch of kosher salt until well combined. Press this mixture firmly into the bottoms of your serving cups.

Make Strawberry Mousse: In a blender, blend fresh strawberries until smooth. Transfer to a saucepan, add granulated sugar, cornstarch, and fresh lemon juice, and cook on medium heat until thickened. Allow this mixture to cool completely before the next step.

Fold in Whipped Cream: Once your strawberry mixture is cool, gently fold in the whipped cream until fully combined, creating a light and airy mousse texture.

Layering: Carefully spoon the strawberry mousse over the Oreo base in each cup, filling them generously but leaving a little room for the ganache.

Prepare Chocolate Ganache: In a heatproof bowl, melt the dark chocolate and refined coconut oil together. Stir until smooth, then let it cool slightly before pouring it over the mousse layer in each cup.

Chill: Place the assembled mousse cups in the refrigerator and chill for at least 2 hours, allowing the layers to set beautifully.

Finish: Before serving, whip the remaining heavy cream with confectioners' sugar until soft peaks form, then pipe it onto the mousse. Garnish with fresh strawberries and a sprinkle of crushed Oreos for that extra touch.