Make strawberry jam as directed here and let cool.

Line muffin tin with parchment liners.

Melt chocolate over double boiler, or using preferred method for melting chocolate.

Pour 1 tablespoon melted chocolate inside parchment liner. You can make them into different shapes as seen in the pictures above, too. Using the back of a spoon, line chocolate 1/3 of the way up the liner to create a cup. Repeat for the remaining cups.

Place tin inside of refrigerator for 10 minutes or freezer for 5 until hardened.

Meanwhile make ganache; heat coconut cream in a pan until it starts to bubble along the edges (do not let boil).

Place 1/2 cup chopped chocolate in heat proof bowl.

Pour hot coconut cream over chocolate, taking care that chocolate is completely submerged. Let sit for 10 minutes undisturbed (mixing it before this will make it grainy).

Stir ganache with whisk until shiny and emulsified.

Take out tin from refrigerator and spoon 1 tablespoon of ganache into chocolate cups. Repeat with remaining and place in refrigerator for 10 minutes to cool.

Once cool, spoon 1 tablespoon jam on to ganache. Using a spoon smooth out the jam until it is level.

Reheat remaining chocolate gently until smooth. Top strawberry jam filling with about 1 tablespoon of melted chocolate.

Sprinkle with sea salt and let cool in refrigerator for 10 minutes or until hardened and ready to serve.

Store in the refrigerator for 1 week or the freezer for up to 3 months.