For the strawberry coulis, place the strawberries into a mini-food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips.
For the fool, place the egg whites into a clean bowl and whisk until stiff peaks are formed when the whisk is removed.
Add the cream, brandy and half of the coulis to the egg whites and gently fold in.
To serve, pour the fool into a dessert glass and drizzle over the remaining coulis and the melted chocolate.