Finely chop the couverture. Bring 125 ml of whipped cream to the boil. Remove from the stove and melt the couverture in the hot cream while stirring. Add the liqueur and mix with the cutting stick. Chill the cream mixture overnight.
Beat the cold cream mixture with the hand mixer until stiff. Quarter the Giottos with a knife and fold them into the cream.
Pour the cream into dessert or champagne glasses. Whip 75 ml whipped cream until it is half stiff, distribute it on the mousse and decorate with other Giottos as desired.
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