Instructions

• Melt the chocolate and butter together over low heat in a double boiler or in the microwave 10seconds at a time.
  
• Let cool slightly.
  
• Whisk the egg yolks into the chocolate one at a time.
  
• Stir in the vanilla.
  
• Beat the egg whites with the salt until soft peaks form. A hand mixer can help here.
  
• Gradually add the sugar and beat until stiff peaks form.
  
• Whip the heavy cream until soft peaks form.
  
• Fold the egg whites into the chocolate mixture.
  
• Fold in the whipped cream.
  
• Divide among serving dishes.
  
• Refrigerate for at least 3 hours before serving.