Place water in a small saucepan over medium heat and place a medium stainless-steel mixing bowl over the pot. The bottom of the bowl should not touch the water in the pot. 

Crumble the chocolate into the bowl, allow to melt and turn off the heat, about 5 minutes.

Place egg white, vanilla, egg-white powder, monk fruit and salt into a blender and blend on low until smooth and glossy, about 45 seconds.

Scrape the mixture into a medium mixing bowl and whisk until very stiff peaks have formed, about 5 minutes (a hand-powered mechanical egg mixer is helpful). It should look almost like whipped cream.

Remove the melted chocolate from the top of the saucepan and fold into egg-white mixture in three additions (tryng to keep the mixture as fluffy as possible).

Spoon the mixture into four 4-oz. dishes and place in the refrigerator until set, about 10 minutes.

Serve.

Calories: 121, Fat: 7 g, Cholesterol: 0 mg, sodium: 150 mg, Carbohydrates: 15 g, Fiber: 6 g, Protein: 6 g