Separate eggs. Roughly chop the chocolate. Melt butter and chocolate over a warm water bath, stirring occasionally. Remove from the heat and allow to cool slightly
Crumble meringue. Whip egg yolks and 1 tbsp. icing sugar until creamy. Slowly stir in melted chocolate. Beat egg whites and salt until stiff, adding 1 tbsp. icing sugar. Carefully fold the beaten egg whites and 2/3 of the meringue into the chocolate mixture
Pour the mousse into small moulds (approx. 150 ml each) and cover with foil. Put the mousse in the freezer for at least 4 hours
Dip the moulds briefly in hot water or hold them under hot water and turn the mousse over onto plates. Let the mousse stand for about 5 minutes, then decorate with meringue pieces and serve
waiting time approx. 4 hours