Place the chopped chocolate into a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it begins to simmer gently. Pour the heated cream over the chocolate and allow it to sit undisturbed for 2-3 minutes. Whisk the mixture gently until smooth, set it aside to cool slighty.

Place the egg yolks in a medium bowl along with three tablespoons of granulated sugar and the vanilla extract. Whip the mixture with a hand mixer on medium speed for about 2 minutes, or until it becomes pale and creamy.

In a separate clean, grease-free bowl, combine the egg whites, 2 teaspoons of granulated sugar, and the salt. Using a hand or stand mixer, whip the egg whites on high speed until stiff peaks form. This should take around 3-5 minutes.

Gently fold the yolk mixture into the chocolate mixture until well combined. Then, carefully fold the whipped egg whites into the chocolate mixture in three additions. Use a spatula and work gently to keep the mousse light and airy.

Once the mousse is fully combined and smooth, divide it into individual serving glasses, ramekins, or bowls. Cover the dishes with plastic wrap and refrigerate for at least 2-3 hours until the mousse is set and chilled.

When chilled, serve the mousse as is or top with a dollop of whipped cream, fresh raspberries, and chocolate shavings. Enjoy!