Separate the eggs and add the egg yolks to a large bowl.

Using a handheld mixer or a stand mixer with a whisk attachment, beat the egg whites until soft peaks form in a separate bowl (or the bowl of an electric mixer if using a stand mixer).

Beat the egg yolks and the sugar. Whisk in salt and vanilla.

Then melt the chocolate and butter in a bain marie or double boiler.

Remove from heat, let cool to slightly so it doesn’t cook the egg yolks, but not so long as to harden. Then combine the chocolate and the egg yolks and stir to combine.

Take ¼ of the egg white mixture and whisk into the chocolate egg yolk mixture.

Fold in the rest of the whipped egg whites with a rubber spatula until you have a homogenous chocolate mousse.

You can spoon the mousse into single serve ramekins or you can add the mousse to a pastry piping bag and fill, which helps avoid making a mess. Cover each ramekin with plastic wrap.

Set in the fridge for at least 4 hours but ideally overnight. Optionally, you can top with homemade whipped cream and shave some chocolate over each portion before serving and dig in!