INSTRUCTIONS

1. Pour 1-inch water in the bottom of a medium pot. Bring to a boil. Place chocolate and butter in a heatproof bowl. Set on top of pot, ensuring that the bowl does not touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is smooth.
2. Carefully remove bowl from pot. Whisk in cream until combined. Then, whisk in egg yolks, one at a time, until mixture is glossy and smooth.
3. Whisk in salt. Let cool for 10 minutes.
4. Using a stand mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until white and frothy, about 2 to 3 minutes. With the motor still running, very slowly pour in sugar. Continue to whisk on medium-high speed until medium peaks form, 2 to 3 minutes. Set aside.
5. Stir chocolate mixture lightly to smooth, then gently fold in egg whites in two parts until no streaks remain. Divide mousse between four ramekins or small bowls, smoothing tops. Cover surface with plastic wrap and chill until mousse has set, about 4 hours or overnight.
6. To serve, top with additional whipped cream and strawberries, cherries or figs.