Put 2 squares of chocolate in the cup of a mini muffin flexipan, and put in an over at 100°C for 5 to 6 minutes.
And then spread the chocolate around the dome with a brush. And put into the freezer.
Meanwhile, make a chocolate mouse with 250g of dark chocolate, 50g of butter, three yokes and 125 of cream which you whip up, and add to the egg whites which have been whipped.
When the domes have taken, add the chocolate mousse into the moulds.
You can also add a little meringue or a raspberry.
Leave in the freezer until you need them and take out of the freezer at the beginning of the meal.