Amazing Chili Chocolate Mousse

• 3 1/2 ounces dark chocolate bars, chopped or broken in small pieces
• 1 tablespoon butter
• 1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
• 1 tablespoon white sugar
• 2 large egg yolks
• 1/8 teaspoon ground chipotle chile pepper
• very tiny pinch salt
• 1/2 cup heavy whipping cream (as cold as possible)

1. Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate.
2. Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs.
3. Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes).
4. Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy").
5. Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream.
6. Fill into ramekins or similar container.
7. Chill overnight or at least 3-4 hours.

chocolate, butter, water, white sugar, egg yolks, ground chipotle chile pepper, salt, heavy whipping cream

Taken from www.food.com/recipe/amazing-chili-chocolate-mousse-440935 (may not work)