Chocolate and Chili Mousse

17/11/2023

Chocolate and chili mousse is a spicy twist on the classic chocolate dessert. Chili should be used cautiously to add a hint of character without overwhelming the chocolate flavor. This is a simple and tasty recipe that combines the creaminess of the mousse with the surprising warmth of the chili.

Ingredients

200 g of good quality dark chocolate
250 ml of fresh cream
3 egg yolks
50 g of granulated sugar
1 hot red chili pepper (or ½ teaspoon of powdered chili, adjusting according to your tolerance for spiciness)
A pinch of salt

Preparation

Start by finely chopping the red chili, removing seeds and internal filaments if you desire a moderate spiciness. If using powdered chili, skip this step.
Break the chocolate into pieces and melt it in a double boiler, making sure the water in the pot below does not touch the container with the chocolate. Stir until you have a smooth and homogeneous consistency.
Add the chopped or powdered chili to the melted chocolate and mix well.
In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until they become light and frothy.
Gently fold the tempered chocolate with chili into the whisked yolks, being careful not to deflate the mixture.
Whip the fresh cream until it is firm and incorporate it into the chocolate and egg mixture, a little at a time, stirring gently from the bottom up to maintain the airy structure.
Pour the mousse into bowls or small glasses and let it rest in the refrigerator for at least 2 hours before serving. This will allow the mousse to stabilize and the chili to release its aroma.

Did you know?

In some Mesoamerican cuisines, such as the Aztec, chocolate was combined with spicy spices, so the combination of chocolate and chili has very ancient and fascinating historical roots.

Chocolate chili mousse can be served with a dollop of whipped cream and a sprinkling of cocoa powder or chili for decoration. It should be enjoyed cold and can be a great end to a spicy or exotic dinner. Enjoy your meal!