5 oz (140 g) dark chocolate pistoles

5 oz (140 g) dark chocolate, coarsely chopped

1 cup (250 ml) 35% cream

In a bowl, over a double boiler or in the microwave oven, melt the chocolate, stirring regularly so it doesn’t burn. Keep warm.

In another bowl, whip the cream with a whisk until soft peaks form.

Pour about 1/3 of the cream into the melted chocolate, stirring vigorously with a whisk. With a spatula, gently fold in the remaining cream.

Pour the mousse into small ice cube trays. Place a toothpick or a wooden skewer into each cube and freeze for about 4 hours.

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