Dark chocolate mousse

Chop the chocolate and place in a bowl. Boil the cream in a saucepan and pour it over the chopped chocolate, then stir with a spatula until you have a smooth, soft cream.

Allow to cool to about 85 °F (30 °C).

In the meantime, whip the cream.

For the steps that follow, it should remain fairly soft.

Gently fold the semi-whipped cream into the chocolate mixture with a spatula.
Pour the resulting mousse into hemispherical silicone molds.
Freeze for at least 3 hours, until it has completely solidified.

Remove the mousse from the molds and allow to thaw.
Decorate it as desired: dark chocolate flakes are a good idea.