Separate the eggs and beat the egg white with the pinch of salt to form the egg whites and reserve.

Melt the chocolate with the butter over a water bath, or heat it in the microwave for 90 seconds at 560 watts. Stir both variants well until the chocolate has melted and combined nicely with the butter. Allow to cool slightly ;)

Beat the egg yolks with sugar to a nice, creamy egg-sugar mixture until the sugar is completely dissolved.

Gradually stir the chocolate and butter mixture into the egg and sugar cream.

Now only fold in the egg whites, little by little, carefully and airy.

Then it can be put into vessels as desired, or in portions, or into a larger vessel, where it is then served out. Refrigerate! The longer it is cold, the firmer the mousse will be. ;) And now just enjoy!

Bon appetit !!! Bom Apetite !!!