Melt the Chocolate:

1. Gently Melt the Chocolate: Place the chopped chocolate in a heatproof bowl and melt it using a double boiler or in the microwave in 20-second intervals, stirring in between. Set aside to cool slightly.

Prepare the Egg Mixture:

2. Whisk Egg Yolks and Sugar: In a separate heatproof bowl, whisk together the egg yolks, sugar, and salt until smooth and slightly thickened.
3. Heat and Combine: Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture is warm and slightly thickened (about 2-3 minutes). Remove from heat.
4. Combine with Melted Chocolate: Gradually whisk the egg mixture into the melted chocolate until fully combined and smooth. Let it cool slightly.

Whip the Cream:

5. Beat the Heavy Cream: In a large bowl, whip the heavy cream until soft peaks form. Do not overbeat.
6. Fold in the Chocolate Mixture: Gently fold the whipped cream into the cooled chocolate mixture in batches, using a spatula to maintain the airy texture.

Chill and Serve:

7. Transfer to Serving Dishes: Spoon the mousse into individual serving cups or bowls.
8. Chill: Refrigerate for at least 1.5 to 2 hours, allowing the mousse to set and develop its creamy texture.

Garnish and Enjoy:

9. Add Toppings: Before serving, top with whipped cream, chocolate shavings, fresh berries, or a light dusting of cocoa powder.