Place all the filling ingredients in a processor and whizz until a smooth paste has formed.
Break up the chocolate and melt in a glass bowl over a pan of boiling water. Stir with a fork until smooth.
Pour about half a teaspoon of melted chocolate into each mould and then tip the mould around to ensure the sides are coated in chocolate - I also like to use the back of a spoon to make sure all the sides are equally covered.
Put the chocolate moulds in the fridge for 10 minutes to harden. Then fill each mould to almost the top with the strawberry paste. Freeze for 10 minutes.
You may need to gently reheat the remaining chocolate if it has hardened too much. Take the moulds out of the freezer and carefully cover each strawberry filling with a layer of chocolate.
Place in the fridge to set. These chocolates should be kept in the fridge until serving to keep the strawberry filling firm.