Put the jam in a bowl and mix well till smooth and keep aside.
Melt covering chocolate in a microwave and keep stirring with a spoon for 2 to 3 minutes to temper the chocolate and bring it to room temperature. Do not fill hot chocolate into the tray.
Spoon melted chocolate in the chocolate tray to fill the moulds nicely. Tap 1-2 times.
Invert the tray and holding the tray over the chocolate bowl, tap 1-2 times with a palette knife to remove the extra chocolate and make shells.
Invert to get the right side up. Scrape off the excess chocolate with a palette knife. Keep the tray in the freezer for 10 minutes.
Keep the remaining chocolate in the microwave for only 10 seconds.
Take out the set chocolate tray. Spoon 1/4 to 1/2 teaspoon of filling mixture in each shell, pushing the filling into the shell with the help of a table knife. keep in the fridge to set.
When the filling is slightly set, spoon melted chocolate to cover the top. Spoon chocolate generously it till comes out a little from the sides. This seals the filling.
Scrape off the excess chocolate gently with a palette knife and put the scraped chocolate back in the chocolate bowl.
Keep the tray in the fridge to set for at least 2 hours.
Invert the tray and tap lightly to unmould the chocolate.
Store covered and refrigerated.
