French chocolate chilli mousse
French chocolate mousse with Mexican chili is the perfect adult way to have chocolate for dessert. And oh, great for romantic dinners too. Easy to make and adapted from the queen of French cuisine, Julia Child.
Servings
4cups
Cook Time Passive Time
30mins 4hrs
Servings
4cups
Cook Time Passive Time
30mins 4hrs
Ingredients
For the mousse
For garnish
Things you will need
  • ice bathA large bowl filled with water and ice.
  • hand mixeryou can attempt doing this by hand, but there is a lott of whisking and your arm might fall off 😛
  • double boiler, basically a small saucepan with simmering water and a medium sized bowl placed over it. Make sure the water doesn’t touch the mixing bowl. Always keep the heat on a simmer.
Instructions
  1. Start by melting the chocolate with the butter. You can either use the double boiler method like I did or melt it in the microwave. If using microwave do it in 30 sec intervals and give it a stir. Remove the bowl when the chocolate has melted. Whisk it to make sure no bits remain and set aside. Check the paragraph above to see how to set up the double boiler.
  2. Now use another medium bowl. Add 3 egg yolks and 1/4 – 2tsp cup sugar in it. Place it over the double boiler. Using an electric mixer on medium-high speed, beat egg yolks and ¼ cup sugar in a medium bowl until pale and fluffy, about 5 minute or until it reaches the ribbon like consistency.
  3. Now immediately remove the bowl and set it in the ice bath. Add the espresso, smoked paprika and continue whisking with an electric beater till it is pale and fluffy. Tip: To see if the egg is ready: coat a wooden spoon and run a finger through the middle. If it stays put without running over, the yolks are done.
  4. Next, using a completely clean and dry set of beaters, whisk the egg whites till semi hard. Then add 2 tbsp of sugar one tbsp at a time and whisk it till the egg whites are stiff.
  5. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain.
  6. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don’t want to lose volume).
  7. Now, spoon 1 tbsp salted caramel into the ramekins or glasses you wan to serve the mousse in. Dollop the mousse over the caramel into 4 ramekins. I used glasses of different sizes and even a couple of small shot glasses for little D.
  8. Cover with a cling film and chill for minimum 4 hours. Please be patient and let it chill. I usually chill it overnight.
  9. When ready to serve, either whip cream with a little sugar and dollop on top, dust with unsweetened cocoa. Or just shave some dark chocolate and sprinkle a little paprika. Serve cold.