Separate the three-part mold, top and base, and remove the flexible inserts. Tip: Use a permanent marker to define the fill line on the outside of the outer mold. It will be easier to fill correctly.

Place chopped bittersweet coating in a bowl. Melt in a microwave or double boiler and pour into a pastry bag or measuring cup with a spout.

Fill the base piece of the mold with melted chocolate to the fill line. Insert the flexible silicone inserts into each cavity and top with the other part into the mold. The coating chocolate will disperse around the mold.

Turn the mold over and tap gently on the counter to pop any air bubbles. Rub softly to make sure all the chocolate fills the entire cavity. Set in the refrigerator for 20 minutes.

Heat the whip topping over low heat just until small bubbles appear. Pour over chopped semisweet chocolate. Let sit one minute for chocolate to melt.

Using a whisk, combine ingredients. Add the strawberry filling. Whisk until smooth.

Let set at room temperature until cool.

Combine the ingredients for the Dubai filling.

Remove the top part of the mold. Remove the silicone inserts. Press one to two tablespoons Dubai filling into the chocolate shell. Flatten to smooth out and fill corners.

Pour ganache over the filling almost until the top. Tap mold on the counter to settle the filling.

Top with remaining melted bittersweet coating, smoothing with an offset spatula. Place in the refrigerator or freezer to set.

Remove from the mold and store at cool room temperature.