Place the muffin liners inside a muffin tin.

Place the 12 oz of chocolate in a microwave safe bowl.  Microwave for 30 seconds and stir.  Microwave in 20 second intervals until melted and smooth.

Using a food safe brush, like a pastry brush, paint the inside on the muffin liner with melted chocolate.  Place the muffin liners in the refrigerator for 10 minutes.

Paint another coating of chocolate inside the muffin liner.  Chill in the fridge until ready to fill them with the mousse.

Set aside 4 of the best looking strawberries.  Clean and hull the remaining strawberries then cut them in half.

Place the prepare strawberries in a blender or food processor and puree until smooth.

Using a fine sieve, press the puree through the sieve into a bowl.  This is to remove the seeds.  You want to have 3/4 a cup of puree.  Once you have 3/4 cup puree, stir in the 1 Tbsp lemon juice.  Set aside.

Place white chocolate in a microwave safe bowl.  Microwave for 30 seconds and stir.  Microwave in 20 second intervals until melted and smooth.  Set aside.

Place 1/4 cup cold water in a small bowl and sprinkle with gelatin.  Let sit for 5 minutes.

In a small sauce pan, heat 1/4  cup of the cream with the powdered sugar to a simmer over medium heat.  Add the gelatin and stir until dissolved.

Remove from the heat and add the melted chocolate.  Stir until well blended.  Then whisk in the 3/4 cup strawberry puree.  At this point you can add a few drops of red food coloring to get a nice pink color if needed.

Whip remaining whip cream with a hand mixer.  Add 1/3 of the whipped cream to the chocolate mixture and whisk together until smooth.

Next, add the chocolate mixture to the remaining whipped cream and lightly fold in using a silicone spatula. Refrigerate for 1 hour.

Remove the chocolate cups from the fridge and carefully remove the cupcake liners.  Pipe the refrigerated mousse into the cups.  Cut remaining 4 strawberries in half (leaving the stems on) and place 1/2 on top of the mousse in each chocolate cup.