Chili Chocolate Mousse
- 3 1/2 oz dark chocolate, chopped
- 3 None red chilies, 1 chili deseeded and finely chopped, 2 chilies left whole
- 2 None egg yolks
- 1 tsp vanilla extract
- 1 tsp instant coffee powder, dissolved in 2 tbsp hot water
- 3/4 cup heavy cream, whipped to stiff peaks
- For the chocolate chilies, melt the chocolate in a bowl above a pan of gently simmering water. Dip the 2 whole chilies in the chocolate and set on a sheet of parchment paper to dry. Set the melted chocolate aside in a warm place.
- For the mousse, whisk the egg yolks, chopped chili, vanilla extract and coffee together in a bowl above a pan of gently simmering water for 6-8 mins, until creamy. Remove from the heat. Stir the egg mixture into the remaining melted chocolate then fold in the whipped cream. Transfer the mixture to a piping bag with a medium-sized tip and pipe into serving glasses. Chill for 2 hours. Garnish with the chocolate chilies and serve.
chocolate, red chilies, egg yolks, vanilla, coffee powder, heavy cream
Taken from recipes-plus.com/api/v2.0/recipes/16343 (may not work)