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In a blender, combine chocolate, sugar, and pinch of salt.
In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute.
Blend on high until smooth, 1 minute.
Add egg whites and peppermint extract and blend on high until well combined, 1 minute.
Divide evenly among four 6-ounce dessert cups.
Chill until just set, 6 hours or up to overnight.
Just before serving, beat cream until soft peaks form.
Dollop each cup with whipped cream and sprinkle with peppermint candies.