8 oz semisweet chocolate chips 2 tablespoons unsalted butter 1 tablespoon vanilla Pinch of salt 3 large eggs, separated 1⁄3 cup granulated white sugar 1 cup chilled heavy whipping cream
Melt the chocolate and butter together either in the microwave or a double boiler. Allow to slightly cool.
In a large bowl using electric beaters, beat the egg whites until stiff peaks form. Gradually add in sugar and continue to whip until glossy.
In another bowl, beat heavy cream until it holds soft peaks.
Fold the egg yolk, vanilla and salt into the slightly cooled chocolate. Then gently fold in 1/3 of the whipped cream to lighten it.
Fold in the whipped egg whites just until incorporated. Then gently fold the remaining whipped cream.
Divide mousse evenly into 4-6 dessert dishes and refrigerate at least 2 hours before serving.
Garnish with chocolate shavings just before eating if desired.