Because I liked to make small Easter Egg Nest Cakes I baked them in a silicone baking mold for brioches. And I am happy the mousse is so nice. This time I boiled the cream and I put it with the chocolate in another bowl and stirr it till the chocolate was melt. Then I cooled it in the fridge. Afterwords I whipped this mixture till it was firming up and aered but still soft. Now the chocolatemousse is very rich and soft.. despite I used Dutch cream with 35 percent milkfat. And I did use half pure and milk chocolate in the mousse.