Chocolate and Chili Mousse
Category: Desserts
Serves: 4
This rich and indulgent chocolate mousse gets a spicy twist with the addition of fresh chili. The creamy texture of the chocolate combines beautifully with the heat from the chili, creating a unique dessert that’s perfect for adventurous food lovers.
Ingredients
| Ingredient | Quantity |
|---|---|
| Dark chocolate (60-69%) | 300g |
| Fresh chili | 2 |
| Eggs (separate yolks and whites) | 3 |
| Sugar | 50g |
| Fresh cream (liquid) | 150g |
| Fresh cream (liquid, for whipping) | 100g |
Instructions
-
Prepare the Chili:
Start by cleaning the fresh chili. Cut it in half lengthwise, remove the seeds using the tip of a knife, and roughly chop the chili. -
Infuse the Cream with Chili:
Add the chopped chili to a saucepan with 150g of fresh cream. Heat the mixture over low heat until it reaches a boil, then remove it from the heat and allow it to rest for 2 hours. This step allows the chili to release its spicy notes into the cream. -
Strain the Cream:
After two hours, strain the cream to remove the chili pieces and any skin or seeds, leaving just the infused cream. Return the cream to the heat and keep it warm on low. -
Melt the Chocolate:
While the cream is infusing, chop the dark chocolate into small shavings. Place the chocolate in a heatproof bowl and melt it gently over a double boiler or in a microwave, stirring until smooth. -
Combine Chocolate and Cream:
Once the chocolate has completely melted, remove it from the heat. Slowly pour the warm chili-infused cream into the melted chocolate, stirring continuously to combine until smooth. -
Add Egg Yolks:
Add the egg yolks to the chocolate mixture, stirring well to incorporate. This will give the mousse its silky texture. -
Whisk Egg Whites:
In a separate bowl, beat the egg whites and sugar using an electric mixer until stiff peaks form. This will give the mousse a light, airy texture. -
Fold in Egg Whites:
Gently fold the whipped egg whites into the chocolate mixture, adding a little at a time. Use a spatula and fold carefully from the bottom up to maintain the airy texture of the whites. -
Assemble the Mousse:
Spoon the mousse mixture into serving bowls or individual ramekins. Refrigerate for at least 3 hours or until set. -
Whip the Cream for Topping:
While the mousse is chilling, whip the remaining 100g of cold cream from the fridge until stiff peaks form. -
Serve and Garnish:
Once the mousse has set, top each serving with a dollop of whipped cream. For an extra touch, decorate with small sugar heart shapes or any other garnish of your choice.
Enjoy this irresistible blend of rich chocolate and spicy chili for a truly unforgettable dessert experience!
Tips for Success:
- Infuse the cream properly: Allow the cream to rest with the chili for at least two hours to ensure the flavors meld together.
- Whisk the egg whites to perfection: Stiff, well-beaten egg whites are key to a light and fluffy mousse.
- Chill properly: Let the mousse set in the fridge for at least three hours to allow the flavors to develop and the texture to firm up.
Perfect for a romantic dinner or a special occasion, this chocolate and chili mousse is sure to impress with its bold and unexpected flavor combination!
