How to make
Chop the chocolate and put it in a bowl. Bring the liquid cream to a boil in a pot and pour it over the chocolate, while stirring well with a spatula until you obtain a smooth, fluffy cream.
Leave the cream to cool to about 90°F (30 °C).
Beat the whipped cream. Be careful when carrying out the next few steps, it must not become too hard. Add the whipped cream to the chocolate mixture, while stirring carefully with a spatula.
Pour the resulting mousse into round silicon forms.
Freeze for 3 hours minimum until fully hardened. Take the mousse out of the forms and leave it to melt. Decorate with grated dark chocolate or as desired.
