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Melt the chocolate in a double-boiler. Let it cool down a bit
Separate the white and yolk of the eggs.
Add the egg yolks to melted chocolate and mix vigorously
Add the salt to the egg whites and beat ‘en Neige’
Incorporate vigorously, 1/3 of beaten egg whites
With a spatula, add 1/3 of the beaten whites into the
chocolate/yolk mixture, stir energetically
Continue adding beaten egg whites, little by little, making sure
to scrape the bottom and bring to the top, as you incorporate
the whites. Do not over mix!
Refrigerate for 3 hours (minimum)
Serve cold.
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