ready in 1 hr 15 min.
Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set.
To make the sweetened whipped cream, pour heavy cream into a a large bowl. Beat the cream with an electric mixer or by hand with a whisk until whipped to soft peaks. Add confectioners sugar and beat once more just to combine. Spoon whipped cream into a pipping bag.
Place mousse into a large pipping bag and pipe into four serving goblets. Garnish the mouse with mini chocolate chips. Top the goblets of mousse with a little whipped cream and garnish with shaved chocolate.