White chocolate mousse

1. Melt 200 g of white chocolate broken into pieces with 10 cl cream in a water bath. Let cool. Whip the remaining cream into chantilly.

2. Stir in the chantilly to the white chocolate, gently lifting the preparation with a spatula. Divide the mousse into 6 glasses and refrigerate for at least 3 hours.

3. Grate the remaining chocolate with a peeler. Decorate glasses with chocolate shavings before serving.

Photo credit: Sucré Salé