1. In a large mixing bowl, beat cream, vanilla and salt until soft peaks form; refrigerate whipped cream until ready to use.
2. In a second large mixing bowl, beat egg whites to soft peaks.
3. Add sugar; beat to stiff peaks.
4. Drizzle melted chocolate into egg whites; fold until nearly incorporated.
5. Fold whipped cream into chocolate mixture.
6. Divide mousse evenly between 6 serving dishes; chill completely in refrigerator.
7. Serve garnished with chocolate curls.

Tasty Tips:

• To melt chocolate, microwave on 50% power in 1 min. increments until smooth (about 3 min. total).
• If you are concerned about consuming the raw egg whites in this recipe, use pasteurized eggs.