• Place the whipping bowl, beaters and cream in the freezer.

For the Jelly

• Prepare the jelly as per instructions on the pack.
• Pour into mould of desired shape.
  
• Keep aside to set.

For the Chocolate Shells

• Take the chopped chocolate for shells, in a heatproof bowl.
  
• Melt the chocolate pieces in a double boiler or microwave to achieve a pourable consistency.
  
• Pour into the mould and spread evenly.
  
• Place in the refrigerator and allow to set.

For the Chocolate Mousse

• Take the chopped chocolate and butter in a heatproof bowl.
  
• Melt the mixture in a double boiler or microwave till the chocolate has melted completely without lumps.
  
• Allow to cool completely.
• Meanwhile, whip the cream to soft peaks.
• Add the sugar.
• Beat till you get stiff peaks.
  
• Make sure that the chocolate mixture is cooled completely, or else it will form tiny granules, when mixed with the whipped cream.
• Carefully fold the whipped cream into the chocolate mixture.
  

Assembling

• Spoon the mousse into the chocolate mould.
  
• Place in the freezer for 10 minutes.
• Using a wet spoon, carefully scoop out the centre, leaving space for the jelly.
  
• Place the set jelly into the centre.
  
• Cover the top with mousse.
  
• Place this in the freezer till the mousse is set.
• Transfer the tray to refrigerator till serving.
• Keep the tray outside for 5 minutes before serving.
• Decorate and serve chilled.