150 g cooking chocolate
5 spoons of oil (what type of spoon)
4 eggs size XL
100 g sugar
1 coffee spoon of salt
60 g hazelnut kernel
1. Break the chocolate and melt it in a bain-marie or microwave.
2. Break the eggs, separate the yolks and whites, beat the yolks with the sugar until you get a fluffy, whitish cream and add it to the melted chocolate.
3. Beat the egg whites firm with salt and incorporate them into the previous preparation. Divide the mousse by the bowls and refrigerate until it solidifies (at least three hours).
4. Sprinkle with chopped walnut kernels and mint leaves.