Combine all the ingredients with the melted Passion chocolate and let the batter rest for one hour. Once the batter has rested, cook the waffles for three minutes in a slightly-greased waffle iron. Infuse the cream with the vanilla pod and then add the glucose and invert sugar. Slowly pour the mixture over the melted chocolate and combine well. Let it cool overnight and whip the mixture. Fill a pastry bag and set aside. Heat the water and cream and then add the sugar and cocoa powder. Combine well, pass it through a sieve and place it in a squeeze bottle once cooled.

Finishing touches and presentation:
Place the waffles in the middle of a plate. Fill half the holes with the chocolate sauce and the other half with the chocolate and vanilla mousse. Place a dollop of ice cream in the middle of the waffle and top with dried strawberry bits and a lemon verbena leaf.