Whip Dark Chocolate into Decadent Mousse

Instructions:

1. Place the chopped dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method). Stir gently until fully melted and smooth. Remove from heat and let it cool slightly.
2. In a clean mixing bowl, add egg whites and a pinch of salt. Using an electric mixer, beat on medium speed until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form and the mixture is glossy.
3. In another bowl, whisk together the egg yolks. Slowly pour in the slightly cooled melted chocolate while continuously stirring to combine.
4. Gently fold one-third of the beaten egg whites into the chocolate mixture using a rubber spatula to lighten it. Carefully fold in the remaining egg whites until no white streaks remain; be gentle to avoid deflating them.
5. In another mixing bowl, whip chilled heavy cream until soft peaks form.
6. Fold half of the whipped cream into your chocolate mousse mixture gently before adding the rest of it, ensuring its well combined but still light and airy.
7. Spoon or pipe your mousse into serving cups or glasses. Cover with plastic wrap and refrigerate for at least 2-3 hours or until set.
8. Just before serving, top each mousse cup with whipped cream, fresh berries, mint leaves, and a dusting of cocoa powder or shaved chocolate if desired.