Whip the leftover heavy cream into soft peaks in a another dish.
Combine the whipped cream with the chocolate ganache.
The chocolate ganache should be folded into the whipped cream gradually until chilled and properly combined. If you want the mousse to have its airy quality, you need to handle it gently.
Put the Pavé together:
Lay plastic wrap in a loaf pan, making sure to leave a little overhang on both sides for when you want to remove it.
Evenly distribute a layer of thinly sliced fruits over the pan’s base.
Utilizing a spatula, evenly distribute half of the chocolate mousse mixture over the fruit layer.
After the mousse layer, add another layer of fruit slices that are quite thin.
Cover the fruit layer equally with the remaining chocolate mousse mixture by pouring it over the top.
Refrigerate the pavé for a minimum of four hours, or until it sets firmly, after which cover the loaf pan with plastic wrap.
After the pavé has set, use the plastic wrap that hangs over the loaf pan to carefully remove it from the pan. Then, garnish it as desired.
