Melt the chopped chocolate in microwave (uses 20-second intervals, stir in between) or use double-boiler. Set aside and allow to cool slightly.
Meanwhile, whip cream to firm peaks, adding vanilla towards the end of whipping.
Mix egg yolks and salt in clean medium bowl.
Add chocolate to the egg yolks and stir well with spatula.
Add a couple of spoonfuls of whipped cream to the chocolate mixture and stir to loosen a bit.
Add the remaining whipped cream and fold through.
Put chocolate mousse mixture in a zipped plastic bag or use pastry bag to pipe the mousse into each tart shell.
Refrigerate at least 1 hour.
Serve with fresh berries or shaved Ross Dark Chocolate on top and enjoy!