Begin by melting the dark chocolate. Place it in a heatproof bowl over simmering water (double boiler method) and stir until smooth. Remove from heat and let it cool slightly.
In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and creamy. Add the cooled chocolate and vanilla extract, mixing well until fully combined.
In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.
Gently fold the whipped cream into the chocolate mixture using a spatula until no streaks remain.
In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the chocolate mixture, ensuring to maintain the airy texture.
Spoon the mousse into serving cups or shot glasses. Cover and refrigerate for at least 2 hours to set.
Before serving, top each mousse cup with a spoonful of your chosen fruit jam and garnish with fresh mint leaves for an extra touch.
