Removing metal disc ring from chocolate mousse: which method should I use? I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to make it more firm and put them in the fridge to rest. Having used some INOX iron disc ring to give them shape (see photo) I wonder how I will be able to remove the ring leaving intact the mousse.

I thought I could use a little gas torch but I am not sure whether it is best to leave them in the fridge or to put them in the freezer so they get a bit more hard and less likely to get ruined when I extract the ring with the torch. In other words, I am worried that leaving them in the fridge they will be too fluffy to allow the disc ring to remove without damage.

What is the best way to remove them?
The goal is to melt the outermost little bit and let the ring mold slide off.  Make sure they have had plenty of time to set up before unmolding.

The torch will work, although I would use a towel soaked in very very hot water, then squeezed dryish&mdash;just wrap it around the mold for ten or twenty seconds.   This maybe gentler than the torch, and less likely to go too far.

Edit: 

Agar agar us not freeze stable, so you should not freeze your confections.

I imagine that eight hours is sufficiently long for a good chill, but I would go overnight if you can--a lot of labor goes into this sort of dish, so you don't want to loose the work.