Creamiest Chocolate Mousse

Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.

In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.

In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.