Preparation

1. Melt the chocolate in a double boiler on low. Use a brush or the back of a small spoon to add a thin layer of chocolate in 2 cavities of a regular silicon muffin pan. Refrigerate for 3 minutes.
2. Add the egg yolk and 15 mL (1 tablespoon) of cream to the remaining melted chocolate. Stir and remove from the heat.
3. In another bowl, whip the egg white with a pinch of salt until you get firm peaks.
4. Use a spatula to gently combine the whipped cream and the egg white.
5. Add half of the whipped cream to the chocolate and gently combine.
6. Add the other half of the cream to the chocolate mixture and gently combine until you get an even texture.
7. Add a spoonful of the chocolate mousse and a spoonful of the dulce de leche spread. Cover with a generous amount of chocolate mousse.
8. Refrigerate for 2 hours before topping with berries.