PREPARATION

1.  Whip the cream, but not too stiff (it should have the texture of thick yoghurt). Place in the fridge.

2.  Place a bowl over hot water and melt the chocolate without letting it come into contact with water.

3.  Whisk the egg white with the sugar until stiff peaks form. Once the chocolate has melted, add the butter to loosen it slightly.

4.  Gently fold the egg white into the chocolate until you have a smooth mixture. Then carefully fold in the whipped cream, keeping as much air as possible.

5.  Spoon the mousse into glasses and place in the fridge. Finish with pieces of almond tuile and fresh fruit.