Autumn larder – Chocolate and chilli mousse

 In Autumn, Desserts, Ingredients

Another dessert I’d tend to make on weekends due to the chilling time. You can omit the chilli for a classic chocolate mousse or add your own flavours. Serve with thick cream or change to milk chocolate if you find the dark chocolate too rich.

Chocolate and chilli mousse

(Serves 4-6)

250ml double cream
100g dark chocolate (I use around 74% cocoa solids)
1 red chilli – halved, and seed removed
2 egg whites
50g caster sugar

  1. Place the cream, chocolate, and chilli, in a saucepan over a low heat, as the chocolate begins to melt stir everything together until the colour is homogeneous. When completely melted set aside and allow to cool;
  2. Meanwhile in a bowl add the egg whites and sugar, whisky until they form soft peaks which will not fall when the bowl is inverted;
  3. When the chocolate mixture has cooled remove the chilli. Using a metal tablespoon fold the egg whites gently into the chocolate mixture bit by bit;
  4. When the egg whites are fully incorporated spoon into individual serving glasses or dishes;
  5. Place in the fridge and allow to cool and set. Serve with chocolate grated on top, and some thick cream if desired.

From Scottish Daily Mail Autumn Larder series

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