Roughly chop the chocolate and melt in a hot water bath. Leave to cool for about 10 minutes.
Separate eggs. Beat the egg whites until stiff, while pouring in 1 tbsp. sugar. Whip cream until stiff as well. Put both in a cool place. Cream egg yolks, 1 tbsp. sugar and vanilla sugar.
Stir the liquid chocolate into the egg yolk cream. First fold in cream, then beaten egg white in 2 portions. Pour the mousse into a bowl, cover and leave to cool for approx. 4 hours.
Wash, dry and slice the kumquats, removing the seeds. Peel, quarter and core the pears. Cut pears into fine slices and mix with lemon juice.
Cut the vanilla pod lengthwise and scrape out the pulp. Caramelise 75 g sugar in a pot until golden brown. Add kumquats, deglaze with 150 ml hot water and wine. Add vanilla pulp, vanilla pod and lemon zest to the kumquats.
Bring to the boil, cover and simmer at low heat for about 5 minutes. Add pear wedges and steam for another 3 minutes. Stir starch and 4 tbsp. cold water until smooth. Stir into the compote, bring to the boil again.
Season compote to taste, remove lemon peel and vanilla pod.
Using 2 moistened tablespoons, cut off approx. 12 cams from the mousse and arrange on 6 plates. Spread compote around the mousse and decorate with mint.