Chocoful Whipped Mousse

Melt the dark chocolate. Place a muffin mold upside down on a wire rack above a baking sheet to catch the excess then pour the melted dark chocolate over the mold. Refrigerate the mold for 30 minutes, Mix the rest of the dark chocolate with 1.25 cup of warm heavy cream to form a mousse then refrigerate for 2 hours for it to rise. Arrange 6 scoops of Chefclub Coconut Ice Cream on a baking tray. Cover with a sheet of parchment paper and then flatten them to form discs of ice cream.

Whip the heavy cream, the powdered sugar, the mascarpone and the vanilla into a whipped cream. Form a whipped cream pattern on a lid of jam, repeat the action 6 times then set aside in the fridge. Unmold the muffin mold from the dark chocolate. Place the ice cream discs in the spaces of the dark chocolate mold then cover them with chocolate mousse. Place the whipped cream decorations on top of the chocolate whipped cream. Sprinkle with cocoa powder and enjoy!