Fantashtic Chocolate Mousse

Cut the end of the plastic sheet protector and open it. Melt the dark chocolate, pour 3 dots of chocolate onto the plastic sheet protector. Fold the plastic sheet protector over and press the dots to form circles of chocolate. Arrange 3 small dots of melted chocolate on a plate, stretch the chocolate dots on each side using a skewer to form whiskers. Wrap the corks in cling wrap, dip ¾ of the corks in the melted dark chocolate and place them in ice water to set the chocolate. Place the chocolate circles with the plastic sheet protector in a glass to obtain a rounded shape. Refrigerate the chocolate mustaches and chocolate circles for 20 minutes.

Melt the milk chocolate. Whip the melted milk chocolate and heavy cream into a ganache, place in a piping bag and set aside. Line 6 cups with cling wrap, pipe the ganache into the lined cups and form 3 small balls of Chefclub vanilla ice cream using a melon baller. Place the scoops of ice cream in the center of 3 cups filled with ganache and cover with the other cups of ganache to form 3 spheres. Reserve 30 minutes in the freezer.

Unmold the chocolate from the corks. Sprinkle the chocolate ganache spheres with praline, place a dot of chocolate ganache at the end of the spheres and place the rounded circles on top. Fill the small chocolate cups with ganache and place them on the rounded chocolate circles to form a hat. Place a dot of ganache on the sphere and place the chocolate mustaches. Serve and enjoy!