Ingredients with Measurements:
- 200g dark chocolate
- 1/4 tsp chilli powder
- 4 eggs, separated
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- Pinch of salt
Special equipment needed:
- Electric mixer
- Mixing bowls
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Melt the chocolate in a double boiler or microwave-safe bowl, stirring occasionally until smooth.
2. Add the chilli powder to the melted chocolate and stir to combine.
3. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. In another bowl, beat the egg yolks and sugar until pale and fluffy.
5. Fold the melted chocolate mixture into the egg yolk mixture until well combined.
6. In a separate bowl, whip the heavy cream until soft peaks form.
7. Gently fold the whipped cream into the chocolate mixture.
8. Fold in the egg whites until no white streaks remain.
9. Divide the mixture among 6 serving dishes and chill for at least 2 hours.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
Temperature:
Chill in the refrigerator at 4°C.
Serving size:
6 servings
Nutritional information:
Per serving:
Calories: 320
Fat: 23g
Saturated Fat: 13g
Cholesterol: 140mg
Sodium: 70mg
Carbohydrates: 24g
Fiber: 3g
Sugar: 19g
Protein: 6g
Substitutions for ingredients:
- Milk chocolate or white chocolate can be used instead of dark chocolate.
- Cayenne pepper can be used instead of chilli powder.
- Whipping cream can be used instead of heavy cream.
Variations:
- Add a tablespoon of espresso powder for a mocha twist.
- Top with whipped cream and shaved chocolate for added decadence.
- Use mini chocolate chips instead of melted chocolate for a chunkier texture.
Tips and tricks:
- Make sure the chocolate is completely melted and smooth before adding it to the egg yolk mixture.
- Be gentle when folding in the egg whites to avoid deflating them.
- Chill the serving dishes before filling them with the mousse for a longer-lasting chill.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the mousse. Serve chilled.
Presentation ideas:
Serve the mousse in clear glass dishes to showcase the layers of chocolate and cream.
Garnishes:
Top with whipped cream and shaved chocolate for added decadence.
Pairings:
Pair with a bold red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve with fresh berries or a fruit salad for a refreshing contrast to the rich chocolate.
Troubleshooting advice:
- If the mousse is too runny, chill it for longer or add more whipped cream.
- If the mousse is too thick, fold in a little more whipped cream or a splash of milk.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the mousse in the refrigerator at 4°C or below.
Food history:
Mousse originated in France in the 18th century and was traditionally made with whipped cream and egg whites. The addition of chocolate and chilli powder is a modern twist on this classic dessert.
Flavor profiles:
The rich, creamy chocolate is balanced by the spicy kick of the chilli powder.
Serving suggestions:
Serve the mousse as a dessert after a spicy meal to cool down the palate.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Sweet, Spicy, Chocolatey