For the first dessert of 2015, I wanted to prepare something that would set the tone for the rest of the year. I prepared a chocolate mousse cake. It's a classic dessert, prevalent in numerous restaurants, and not that exciting. But when prepared perfectly with technique and good chocolate, it's irresistible. That's something to continue to strive for this year; prepare seemingly simple desserts but so extraordinarily well that it leaves an impression. This dessert is comprised of chocolate mousse and chocolate biscuit (Valrhona Jivara 40%), glazed with chocolate sauce (Valrhona Manjari 64%), and decorated with chocolate shards (Valrhona Guanaja 70%). On the plate is white chocolate feulletine (Valrhona Ivoire 35%), cocoa powder (Valrhona 100% cocoa), and gold leaf.