8 ounces semisweet chocolate, chopped or 1 ¼ cups semisweet chocolate chips
3 tablespoons unsalted butter
1/8 teaspoon fine sea salt
1 teaspoon vanilla extract
4 room temperature large eggs, separated
2 tablespoons sugar
¾ cup heavy cream
Combine the chocolate and butter in a large bowl, place the bowl over a small pan of simmering water, and heat, stirring frequently, until melted. Whisk in the salt, vanilla, and egg yolks. In a mixer fitted with a whip attachment, whip the egg whites on medium to soft peaks. With the motor running on high, gradually add the sugar. Continue to whip on high to stiff peaks. Stir 1/3 of the egg whites into the chocolate mixture, then fold in the remaining egg whites. Whip the cream to soft peaks. Fold the cream into the chocolate mixture. Divide the mixture among 8 dessert cups. Refrigerate for about an hour, or until set.
Serves 8. Serve topped with lightly sweetened whipped cream.