Chocolate mousse and more decadent desserts

Place a 1-quart saucepan half-filled with water over high heat and bring it to a simmer. Make a double boiler by setting a large mixing bowl over the simmering water. Place the chopped chocolate in the bowl and heat until completely melted, stirring occasionally. It is important to melt the chocolate fully to avoid lumps in the finished mousse. Be careful not to overheat or burn the chocolate. The chocolate will be a little bit warmer than your hands when fully melted. Remove the mixing bowl from the heat and set aside.

Place the heavy cream in a medium-size mixing bowl and whip to soft peaks with an electric mixer on medium-high speed. Fold about one third of the whipped cream into the melted chocolate, just to bring the temperature of the chocolate closer to the temperature of the whipped cream. This will keep the chocolate from hardening when it comes in contact with the cooler whipped cream. Now fold the chocolate mixture into the whipped cream. Add to finished mousse to piping bags and pipe into bowl.

Begin with 3 - 4 pounds of tempered chocolate and a piping bag full of white or colored chocolate. Using a piping bag filled with white or colored chocolate, "paint" the words or small features of the mold. Let dry for approximately 5 minutes. Using a ladle, fill the entire cavity of the mold over top of the dried white or colored details. A small offset spatula will help to spread the chocolate into corners, details, etc. Tap the molds on your work surface to evenly distribute the chocolate and create a smooth surface. Place the molds on a cooling rack or flat cookie sheet and place in the refrigerator for at least 10 minutes. Remove the molds from the fridge and unmold the chocolate pieces. Trim any excess if the edges are uneven and enjoy!