Recipe: Chocolate mousse with chips

1 Using a vegetable peeler or a mandoline, shave your chocolate into a large bowl and set aside the 6 most beautiful shavings for the final decoration.

2 Heat the cream until boiling, then pour it over your chocolate and smooth it out. The less the chocolate is stirred and the less hot it is, the better it will be.

3 Add the cold butter cut into small pieces, then the 3 egg yolks and the coffee extract. Whip your 3 egg whites until stiff peaks form and just before the end, add the icing sugar before they become firm, meaning whip even harder.

4 Fold 2 tablespoons of whipped egg whites into your mixture, stirring well with a whisk, then add the rest and mix with a wooden spatula using a cutting, lifting motion.

5 Present the chocolate mousse by filling half of each glass or serving dish, then sprinkle the chocolate chips over it and use a piping bag to finish filling each glass.

6 Let your chocolate mousse rest for 12 hours in the refrigerator.

7 Served on a long shallow plate: the chocolate mousse in the middle, 4 ladyfinger biscuits crisscrossed on the right, and a small glass of Maury or old Rivesaltes on the left. Pure bliss...