In a bowl, add in your goat cheese, heavy cream, thyme, parsley, salt and pepper.
Whip all the ingredients together until smooth. Place goat cheese mousse in a zip-top bag and put in the refrigerator until ready to use.
Scoop a heaping tablespoon of the grated cheese on to a sheet pan lined with a silicone baking mat or parchment paper. Flatten out the scoops, making sure they're at least ½" apart.
Bake for 6 minutes until cheese melts and starts to crisp.
Let cool for about 1 minute. While it's still malleable, scoop up the crisp and gently form into a mini muffin tin to make a little cup. I find an offset spatula works best. Let cool completely.
Repeat the process with remaining cheese.
Squeeze the goat cheese into the bottom on the zip-top bag. Twist the bag and snip off the corner. Pipe about a teaspoon of the goat cheese mousse into each Frico cup and serve.
Recipe by Sarah 'n Spice at https://sarahnspice.com/frico-cups-with-herbed-goat-cheese-mousse/