To make the chocolate mousse, bring 1 cup heavy cream to a slight simmer in a small Stainless Clad Saucepan, being careful not to boil. Add chocolate to a medium mixing bowl, then pour the steaming cream on top and let sit undisturbed for 3 minutes to let melt. Bring together with a rubber spatula and add 2 egg yolks; mix well to combine. Cover and set aside.

Whip the egg whites on medium-high speed until soft peaks form, and then add 5 Tbsp. sugar, about 1 Tbsp. at a time. Whip until stiff peaks form.

Combine the melted chocolate ganache and whipped egg whites by gently folding ⅓ of the egg whites at a time until smooth, being careful not to mix too thoroughly as to not remove the air in the whites.

Divide among 6 9-oz. jars and cover with a lid. Let set in the refrigerator 4–6 hours.

To make the whipped cream, whip the remaining 1 ½ cups cream and 2 ½ Tbsp. sugar together with the vanilla and ground cardamom until soft peaks form. Top each chocolate mousse with whipped cream, a pinch of Ballerina Farm Vanilla Bourbon French Salt, and a sprinkle of lime zest.