Break the chocolate into pieces.
Let the pure chocolate au bain marie or melt in a saucepan on very soft heat while stirring.
Cover a sheet with parchment paper and spread the chocolate to a layer of 3 mm thick.
Let the chocolate in the refrigerator firmly in 30 minutes.
Grate the white chocolate.
Transfer the chocolate mousse to the piping bag.
Break the slice of chocolate into large pieces and smaller pieces.
Place a large piece of chocolate on each plate and spray a generous chocolate mousse.
Put the smaller pieces of chocolate in the chocolate mousse and sprinkle the white chocolate and the sweets.
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