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Chile Chocolate Mousse

 

.
15

Yield

8

servings

Prep

20

min

Cook

5

min

Ready

4

hrs

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 teaspoon gelatin, unflavored
*
4 tablespoons water
divided
cup cocoa powder
unsweetened
4 tablespoons sugar
2 teaspoons chili powder
prefer mexican-style, plus more for garnish
1 teaspoon instant coffee, espresso
powder
teaspoon salt
*
1 large eggs
¾ cup milk, 1%
or any milk
*
2 ounces chocolate chips (semi-sweet)
1 ½ teaspoons vanilla extract
8 teaspoons egg whites, powdered
*
½ cup brown sugar
light, packed
*
½ teaspoon cream of tartar
*

Directions

Add gelatin over 2 tablespoons water in a small bowl, set aside.

Whisk together cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan.

Whisk in egg and milk.

Cook over medium-low heat, whisking frequently, until steaming and just starting to thicken, about 5 minutes.

Remove from the heat and right away add the softened gelatin, chocolate and vanilla, whisking until well blended.

Whisk until the chocolate is melted and fully mixed and smooth.

Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.

Stir one-fourth of the egg whites into the chocolate mixture until smooth.

Fold in the remaining egg whites until fully incorporated.

Spoon the mousse into 8 dessert glasses or any other cups.

Refrigerate the mousse until set, at least 3 hours or longer.

Sprinkle with chile powder, if needed.

Serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 7838% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 53mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 1%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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