Amazing Chili Chocolate Mousse
- Ready In:
4 small ramekins
- 3 1⁄2 ounces dark chocolate bars, chopped or broken in small pieces
- 1 tablespoon butter
- 1⁄4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
- 1 tablespoon white sugar
- 2 large egg yolks
- 1⁄8 teaspoon ground chipotle chile pepper
- very tiny pinch salt
- 1⁄2 cup heavy whipping cream (as cold as possible)
- Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate.
- Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs.
- Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes).
- Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy").
- Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream.
- Fill into ramekins or similar container.
- Chill overnight or at least 3-4 hours.
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