Instructions

1. Begin by melting the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring continuously until smooth. Remove from heat and allow to cool slightly.
2. In a separate bowl, whisk the egg yolks together with the sugar until the mixture becomes pale and creamy, about 3-4 minutes.
3. In another bowl, whip the cream until soft peaks form, taking care not to over-whip.
4. Gently fold the melted chocolate into the egg yolk mixture until fully incorporated.
5. Carefully fold in the whipped cream, vanilla extract, and salt until well blended, ensuring a light and airy texture.
6. In a clean, dry bowl, beat the egg whites until stiff peaks form. This step is crucial for achieving the mousse’s lightness.
7. Gently fold the beaten egg whites into the chocolate mixture, being cautious not to deflate the mixture. Continue folding until no streaks remain.
8. Divide the mousse among serving glasses or bowls, smoothing the tops with a spatula.
9. Refrigerate for at least 2 hours, or until the mousse is set and chilled thoroughly.
10. For an elegant touch, serve with a dollop of whipped cream and a sprinkle of grated chocolate on top.