Whisk it as it melts until smooth. Scoop the cream, add it to the chocolate, and mix it until incorporated. Add another scoop and fold it in, repeat with the rest of the cream folding it in until you have a smooth chocolate-like batter. Do not overmix the batter. If you overmix it, the mixture will become less fluffy. Bring the mold out of the refrigerator and add in the cream batter. Smoothen the top and cover with a plastic wrap then refrigerate it for 6 hours.
