Chocolate mousse

Preparation:

• Separate the egg whites and yolks in two different bowls.
• Add the egg whites to the bowl of the mixer and beat them with the whipped cream attachment until they are liquid and get a meringue-like texture, about 5-7 minutes.
• Remove the bowl from the mixer.
• At the same time, add the chocolate crust to a large bowl and melt it over the bain-marie.
• In a bowl with the egg yolks, add sugar, vanilla extract and salt. Whisk for 2 minutes until the sugar is mixed into the egg yolks.
• Remove the chocolate bowl from the bain-marie.
• Transfer the egg yolks to the melted chocolate and beat until the mixture is homogenous. In this way, the temperature of the chocolate will "cook" the eggs.
• Add one tablespoon of meringue to a tablespoon of egg yolk and whisk until the two mixtures are homogenized.
• Add the rest of the meringue and gently fold with a silicone spatula so that the mousse does not lose volume.
• Divide the mousse between 2 bowls and place them in the fridge for 4 hours to thicken the mousse well.
• Serve with icing sugar and garnish with mint leaves.