Chocolate Mousse

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8 ounces (227g) of semi-sweet or bittersweet chocolate, chopped
1 cup (240ml) of heavy cream (whipping cream)
4 large eggs, separated
1/4 cup (50g) of granulated sugar
1 teaspoon of vanilla extract (optional)
A pinch of salt


1. Place the chopped chocolate in a heatproof bowl and set it over a pan of simmering water (double boiler). Stir the chocolate gently until it is completely melted and smooth. Remove the bowl from the heat and let it cool slightly.

2. In a separate bowl, whisk the egg yolks until they are well combined. If you are using vanilla extract, add it to the egg yolks and mix it in.

3. Slowly pour the melted chocolate into the egg yolks while stirring continuously. Mix until the chocolate and egg yolks are well incorporated.

4. In a separate bowl, whip the heavy cream until it forms soft peaks. Make sure not to over-whip it, as it should be light and fluffy.

5. Gently fold the whipped cream into the chocolate and egg yolk mixture. Use a spatula to combine the two mixtures, being careful not to deflate the whipped cream.

6. In a clean and dry bowl, beat the egg whites with a pinch of salt until they form stiff peaks.

7. Carefully fold the beaten egg whites into the chocolate mixture. Again, use a gentle folding motion to maintain the mousse’s light and airy texture.

8. Divide the chocolate mousse among individual serving dishes or place it in a large serving bowl. Cover the dishes with plastic wrap and refrigerate for at least 2-3 hours or until the mousse is set.

9. Once the chocolate mousse has chilled and set, it is ready to serve. You can garnish it with some whipped cream, chocolate shavings, or fresh berries if desired.

Nethmi Rodrigo

Nethmi Rodrigo

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