Chocolate Chilli Mousse Food
CHEF JOHN'S DARK CHOCOLATE MOUSSE
This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.
Provided by Chef John
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
- Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
- Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
- Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 19.8 g, Cholesterol 155.9 mg, Fat 24.8 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 14.7 g, Sodium 88.7 mg, Sugar 17.1 g
CHOCOLATE CHILLI MOUSSE
Make and share this Chocolate Chilli Mousse recipe from Food.com.
Provided by Jagman
Categories Dessert
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate in a heatproof bowl over a pan of boiling water. Set aside to cool but not set.
- Beat the egg yolks and sugar until pale and thick.
- Whisk egg whites in a nother bowl until stiif .
- Using a metal spoon fold the melted choclate into the egg yolks.
- Add most of the crushed pistachios, chilli and alcohol to the mixture and mix well.
- Fold in the whipped cream.
- Gently fold in the egg whites.
- Pour into a dish, cover with clingfilm and chill for at least 3 hours or until set.
- Sprinkle remainder of pistachios over the mousse just before serving.
CHOCOLATE AND CHILLI MOUSSE
A little chilli adds warmth to chocolate dishes without making them really spicy. Try making it in advance for a dinner party.
Provided by Gino D'Acampo
Categories Desserts
Yield Serves 2
Number Of Ingredients 4
Steps:
- Place the chocolate into a bowl set over a pan of gently simmering water and heat, stirring occasionally, until melted.
- Stir in almost all of the chilli. Remove from the heat and leave to cool slightly.
- Fold the melted chocolate into the whipped cream in a large bowl, then spoon into a serving dish. Chill until needed.
- To serve, scatter with the reserved chilli and dust with icing sugar.
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