Sigdal chocolate mousse and crumble



Sigdal Breakfast
300 gr bitter chocolate
3 dl of liquid cream
3 eggs
4 tablespoons sugar
a few sprigs of fresh mint



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.

With Sigdal, dare healthy excess!