Put the chocolate sauce in a squeezy bottle and squeeze out thin lines on the inside of individual stemmed glasses. Refrigerate the glasses. Separate egg whites and yolks. In a bowl whisk together egg yolks, milk and sugar. Cook the mixture on a double boiler for eight to ten minutes or until the mixture thickens to custard consistency.
Remove from heat and allow the mixture to cool down. Add one third cup of water to the gelatin and melt on a double boiler, stirring till smooth. Add this to the custard mixture along with strawberry crush. Fold in whipped cream and mix with a light hand.
Pour this mixture into the stemmed glasses and refrigerate for two to three hours. Serve chilled garnished with remaining chocolate sauce.