Whip the cream to thicken it slightly.
Separate the egg whites from the yolks and whip the whites into stiff peaks.
Melt the chocolate to obtain a smooth mass.
Add the egg yolks to the melted chocolate and mix. Stir in the lightly whipped cream as well.
Using a spatula, gently fold in the egg whites.
Put the mousse in the fridge for 1 night to firm up.
Before serving, crumble 2 slices of Sigdal Breakfast in a food processor.
Put a small spoonful of blueberry jam in a bowl.
Arrange a nice quenelle of chocolate mousse on top and sprinkle with crumble.
Finish with red and black fruits and a sprig of fresh mint.