Chile Chocolate Mousse
Submitted by happyzhangbo
Dark chocolate mousse spiked with Mexican chile powder and espresso, lightened with whipped egg whites instead of heavy cream. Rich, spicy, and impossibly airy.
YIELD
8 servingsPREP
20 minCOOK
5 minREADY
4 hrsThe ancient Aztecs knew what they were doing when they paired chocolate with chili, and this mousse takes that wisdom straight to dessert.
Unsweetened cocoa, semi-sweet chocolate, and a hit of espresso powder build a deep, dark base, while Mexican-style chile powder adds a slow warmth that sneaks up on you after each spoonful.
Whipped egg whites folded in give it that cloud-like texture without a drop of heavy cream.
Spoon it into dessert glasses, chill for a few hours, and dust the tops with a whisper of chile powder before serving.
Chef Tips
- Use Mexican-style chile powder, not regular chili seasoning blend. The single-origin stuff has cleaner heat and lets the chocolate shine.
- Fold the egg whites in gently. Aggressive stirring deflates them and turns your mousse into pudding.
- The espresso powder deepens the chocolate flavor without making it taste like coffee. Don’t leave it out.
Ingredients
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.
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