Chocolate hazelnut crunch mousse

Instructions

1. Melt the chocolate in a microwave-safe bowl in 20-second bursts, stirring after each burst. Set aside to cool slightly.
2. Beat the egg white with a pinch of salt until stiff. Fold in the chocolate carefully.
3. Divide the chocolate mixture into 4 x 160ml glasses and chill for around 4 hours.
4. Scatter over the chopped hazelnut sticks just before serving.