You will need to make and freeze the mousse cups. This will take 3 hours to overnight. Overnight is preferable to make sure they are well frozen. To bake the biscuits the oven will need to be set on 180 C /350 F.
Melt the chocolate gently in a bowl over a double boiler ( or for 1-1/2 minutes in a microwave till just melted. Set aside without letting it get cold
Meanwhile beat the cream till soft peak. ( Just whipped so still a little soft.) Set aside in the fridge).
In a clean bowl of a mixer, beat the eggs and sugar beat till very white and light and moussey. ( it will almost look like whipped cream and take about 10 minutes). Now this is the important bit. Mix it in this order.............
Put ¼ of the egg mix into the still warm chocolate and fold gently but rapidly till incorporated. Add the rest of the egg mix folding through, gently but firmly until the mousse looks like a nice smooth dark mixture.
Now for the cream . Add ¼ of the cream to the chocolate mixing straight away,(folding lightly and quickly why?, because the cream is cold and the mousse is blood temp). When the first cream is mixed in, put ½ of the remainder and repeat, following with the last bit, all the while folding.
Spoon or pipe into your moulds. Wrap or cover the tray and freeze, for 3 hours and preferably overnight.