15 minutes + 6 hours refrigeration
Spicy Chocolate Mousse
|75 ml (1/3 cup)||Neilson 35% cream|
|120 g (4 oz)||bittersweet chocolate, chopped|
|50 ml (1/4 cup)||Neilson unsalted butter|
|30 ml (2 tbsp)||espresso coffee at room temperature|
|50 ml (1/4 cup)||sugar|
|5 ml (1 tsp)||Espelette pepper*|
|Sufficient quantity||shaved chocolate|
In a bowl, whip the cream until it forms soft peaks. Refrigerate.
Place the chocolate, butter and coffee in a bowl set over (not in) a pot of gently simmering water and stir until the mixture is smooth. Remove the bowl and cool to room temperature.
Beat the eggs whites, adding the sugar a little at a time, until they form soft peaks. Set aside at room temperature.
Whisk the egg yolks and the pepper into the cooled chocolate mixture.
Fold the egg whites gently into the chocolate, one third at a time.
Fold the whipped cream carefully into the chocolate until thoroughly incorporated.
Transfer the mousse to one large serving bowl or individual dessert dishes.
Refrigerate 6 hours before serving. Decorate with chocolate shavings.
*Chocolate and hot pepper are delicious together and the combination is very trendy. But it’s really nothing new: the Mexicans have been doing it for centuries! How much pepper you put in is up to you. If you like it hot, use up to 15 ml (1 tbsp).