1.
To make chocolate sauce, place chocolate in a bowl. Heat cream in a pan until to just boiling, pour over chocolate and stir until smooth. Stir in vanilla. Set aside.
2.
Sift flour and cocoa into a large bowl. Add egg and milk, beat well until there are no lumps. Brush base of a non-stick frypan with a little melted butter, add enough batter to just cover base and cook until pancake just lifts at the edges, flip and cook other side. Lay pancake on a sheet of baking paper. Repeat until all batter is used, brushing pan with butter when needed, and stacking pancakes with baking paper between each.
3.
To serve, fold 2 pancakes into quarters, placing scoops of ice-cream between folds of pancake, top with strawberries and drizzle with warm chocolate sauce. Finish with shaved chocolate. Repeat with remaining pancakes serving 2 per person.