Chocolate tumbles with chocolate slices

Line the molds or cups tightly with cling film.

Spread the chocolate mousse over the molds and smooth the top with a wet spoon. Put this mousse in the freezer for at least 3 hours (may be a day in advance).

Let the chocolate melt in a bain-marie or in the microwave at 350 Watt for 2 minutes. Stir briefly.

Spread the melted chocolate with a spatula to a 2 mm thick slice on baking paper and let it cool in the fridge.

Remove the chocolate ice cream from the freezer 10 minutes before serving. Hold the molds in hot water for 10 seconds and pour the contents onto plates. Remove the cling film.

Carefully pull the baking paper off the white chocolate and break the chocolate into shots. Sprinkle the ice cream with cocoa powder and serve with the ice floes.