Chocolate mousse exploded as a fashion in Italy during the early 1980s. The addition of spices is a tribute to those years, when the first Asian spices were introduced into cuisine.
Melt the crumbled chocolate in a double boiler. In the meantime, beat the egg yolks with the sugar and add to the melted chocolate, without removing from heat, stirring constantly. Cook for a few minutes.
Turn off heat and let cool. When the mixture is cool, fold in the whipped cream and then the stiffly beaten egg whites with a pinch of salt.
Divide the mixture into single portion bowls and chill in the refrigerator for at least 3 hours before serving