Although only half spheres, these desserts are total chocolate bombs. Yields 12 mousse caps (7 centimeters, or 2 and 3/4 inches, in diameter)
Place cream in a bowl and add chocolate squares. Melt together in a microwave oven or a double boiler until everything is melted and the mixture is smooth.
Mix well and chill the mixture for about 15 minutes in the refrigerator until it is slightly cool, but still liquid.
Beat remaining whipping cream into a firm but soft cream.
Fold the whipped cream into the chocolate mixture until you get a smooth mousse. The mousse is not very stable, which is fine – it will set in the refrigerator.
Pour the mousse into silicone dome molds and smooth out the tops with a palette knife.
Freeze the mousse caps completely (three to four hours).
Break the dark and milk chocolate into cubes and place in a bowl. Melt in a microwave or a double boiler until everything is melted and the mixture is smooth.
Add in oil and stir well into a smooth, thin mixture.
Add almonds and mix evenly.
Remove the mousse caps from the mold and place on a cooling rack. Pour the chocolate-nut mixture over the frozen caps and freeze for a short time until the coating sets.
Defrost in the refrigerator for about one hour before serving.
You can use any type of nuts that you like for the coating, but it is important that they be chopped very thin.
Keep the caps in an airtight container for up to one week. The prepared mousse caps can be frozen in a sealed container for one month.