Melt 12 oz. of semi sweet chocolate. Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely. Pour out excess.
NOTE: prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.
Refrigerate cups until chocolate is firm – peel over cups and dispose. Refrig cups until ready to use
Thaw a 16 oz package of frozen strawberries in syrup. Strain the mixture.
In a bowl, put 1 small package of strawberry gelatin. Add 1 cup bowling water and whisk to dissolve.
Measure the strained strawberry juice into a cup – it should measure about 1 cup – if not, add cold water to make it 1 cup.
Add to gelatin, mix well, and refrigerate until syrupy. When syrupy. beat 1 cup heavy cream until soft peaks and fold into gelatin.
Fill chocolate cups with mousse and refrigerate until set. Decorate as you wish.