Heat cream to scalding, pour over chocolate in a large bowl. Cool to room temperature then cover and refrigerate until cold, at least 6 hours up to 2 days

Purée strawberries in a food processor or blender

Strain through a fine mesh atrainer, add lemon and salt

Measure strawberry juice and add water to it, if needed to make 1/2 cup, chill until cold

Heat 1 cup water to boiling, add jello and stir until dissoved

Add cold strawberry juice and stir well, place in the refrigerator until just cold but not setting

Whip cream to firm peaks, adding vanilla

Fold in strawberry mixture and refrigerate until starting to thicken

Beat cold chocolate/cream mixture until light and fluffy

Using decorative glasses add a layer of strawberry mousse

Top with a middle layer of chocolate mousse

Then finish with strawberry

Garnish with whipped cream and chocolate shavings