Pour the chocolate into a large bowl. Heat the heavy cream in the microwave until the cream begins to boil*. Pour the hot cream over the chocolate and allow to sit for 5 minutes. Stir the chocolate and cream together until smooth. Chill mixture in the refrigerator until cold, about 2 hours.

Once the mixture has chilled completely, use a beater (or a stand mixer fitted the the whisk attachment) to whip the mixture until light and fluffy, about 2-3 minutes. Transfer mousse to a pastry bag.

Pour the chocolate into a large bowl. Heat the heavy cream in the microwave until the cream begins to boil*. Pour the hot cream over the chocolate and allow to sit for 5 minutes. Stir the chocolate and cream together until smooth. Chill mixture in the refrigerator until cold, about 2 hours.

Once the mixture has chilled completely, use a beater (or a stand mixer fitted the the whisk attachment) to whip the mixture until light and fluffy, about 2-3 minutes. Transfer mousse to a pastry bag.

Heat the chocolate in the microwave until smooth and melted. Pour about 1 tablespoon of chocolate into a paper cupcake liner, then use a spoon to push the chocolate along the bottom and up the sides of the liner. Place into a cupcake pan. Repeat with the rest of the melted chocolate. Place pan in the freezer until the chocolate has set, about 10-15 minutes. Remove pan from the freezer, then peel the paper liner off of the chocolate cups.

Place both pastry bags into a larger pastry bag fitted with a large star tip (like the Wilton 1M tip). Pipe the chocolate mousses together into each chocolate shell.

Top each mousse cup with chocolate curls. Serve immediately, or store in the refrigerator for up to 5 days.