Step 1

Finely chop the chocolate and put it together with the whipping cream in a heatproof bowl.

Step 2

Place the bowl on a pan with a layer of boiling water, melt the chocolate au bain-marie and let it cool completely. Make sure the bowl cannot touch the water, or use a special au bain-marie pan.

Step 3

When the chocolate has cooled, beat the egg whites until frothy. After two minutes, add the sugar and salt and beat the egg whites until stiff.

Step 4

Carefully spoon the chocolate through the stiffly beaten egg whites and divide the chocolate mousse between the bowls.

Step 5

Let the white chocolate mousse set in the refrigerator for at least 4 hours.