1. Soften the gelatine in cold water.
2. Gently heat the Grappa with the sugar and add the gelatine.
3. When the gelatine is melted divide the mixture between 6 crystal dessert cups. Refrigerate for about 3 hours.
4. Finely chop the chocolate and sprinkle over the jelly when it is almost set.
5. Decorate each glass with a strawberry and serve.