Preheat oven to 325°F. Line a baking sheet with a silicone baking mat.

Place a 2 1/2 inch ring on the baking sheet and place 1 tablespoon of Parmesan inside. Use your fingers to spread the cheese evenly. Repeat to make eight cheese circles about 1 inch apart.

Bake for 8 to 10 minutes or until golden brown.

Remove from oven and let sit for 1 minute to firm, then transfer to a mini-muffin pan and press to form a bowl shape. Let cool completely, then transfer to a plate covered with a paper towel.

Place the goat cheese in the bowl of a food processor. Pulse several times to break up the cheese.

Add 2 tablespoons of cream and process until smooth and creamy, about 15 seconds. If needed, add a bit more cream.

Add chervil, salt, and pepper, scrape down sides of the bowl, and pulse to combine.

Taste and adjust seasonings.

Transfer to a piping bag fitted with a star tip and pipe 1-2 tablespoons of mousse into each cup.

Serve immediately.