Chocolate Chilli Mousse Recipes

AMAZING CHILI CHOCOLATE MOUSSE

Amazing Chili Chocolate Mousse image

Make and share this Amazing Chili Chocolate Mousse recipe from Food.com.

Provided by Anna M.

Categories Dessert

Time 30m

Yield 4 small ramekins, 4 serving(s)

Number Of Ingredients 8

Ingredients

3 1/2 ounces dark chocolate bars, chopped or broken in small pieces
1 tablespoon butter
1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture)
1 tablespoon white sugar
2 large egg yolks
1/8 teaspoon ground chipotle chile pepper
very tiny pinch salt
1/2 cup heavy whipping cream (as cold as possible)

Steps:

Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate.
Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs.
Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes).
Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy").
Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream.
Fill into ramekins or similar container.
Chill overnight or at least 3-4 hours.

CHOCOLATE CHILLI MOUSSE

Chocolate Chilli Mousse image

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

Ingredients

140 g dark chocolate (80% cocoa min)
100 g white chocolate
3 medium eggs (Seperated)
2 tablespoons caster sugar
85 g pistachios (crushed)
1/2 teaspoon chili powder
2 tablespoons brandy
250 ml double cream (whipped)

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.

CHEF JOHN'S DARK CHOCOLATE MOUSSE

Chef John's Dark Chocolate Mousse image

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

Ingredients

3 ½ ounces dark chocolate, chopped
1 tablespoon butter
2 tablespoons water
⅛ teaspoon ground dried chipotle pepper
1 tiny pinch salt
2 large egg yolks
2 tablespoons water
1 tablespoon white sugar
½ cup heavy whipping cream, chilled
1 tablespoon heavy whipping cream, chilled

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

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