Chile Chocolate Mousse
.
Yield
8 servingsPrep
20 minCook
5 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
gelatin, unflavored
|
*
|
| 4 | tablespoons |
water
divided |
|
| ⅔ | cup |
cocoa powder
unsweetened |
|
| 4 | tablespoons |
sugar
|
|
| 2 | teaspoons |
chili powder
prefer mexican-style, plus more for garnish |
|
| 1 | teaspoon |
instant coffee, espresso
powder |
|
| ⅛ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
gelatin, unflavored
|
*
|
| 6E+1 | ml |
water
divided |
|
| 158 | ml |
cocoa powder
unsweetened |
|
| 6E+1 | ml |
sugar
|
|
| 1E+1 | ml |
chili powder
prefer mexican-style, plus more for garnish |
|
| 5 | ml |
instant coffee, espresso
powder |
|
| 0.6 | ml |
salt
|
|
| 1 | large |
eggs
|
|
| 177 | ml |
milk, 1%
or any milk |
* |
| 57.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 7.5 | ml |
vanilla extract
|
|
| 4E+1 | ml |
egg whites, powdered
|
* |
| 118 | ml |
brown sugar
light, packed |
*
|
| 2.5 | ml |
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.
