6 organic eggs
7 ounces dark chocolate (52 percent minimum)
Let eggs come to room temperature. Melt chocolate in a double boiler or in a microwave with a touch of water. Separate eggs, and beat the whites
with a pinch of salt until fluffy. When chocolate has melted, beat it quickly with yolks and a pinch of salt until the mixture gets thick. Little by little, fold whites into the chocolate mixture. Refrigerate the mousse for at least an hour. Serve cold.