Spicy Dark Chocolate Mousse
Experience the bold and irresistible flavuors of spicy dark chocolate mousse. This decadent dessert blends the velvety richness of dark chocolate with a subtle kick of heat, delivering a unique and indulgent treat. Perfect for those who love a balance of sweetness and spice, this mousse is both creamy and unforgettable—a must-try for chocolate lovers looking to elevate their dessert game!
Equipment
- Stand Mixer or Hand Mixer
- Stainless steel or heat safe glass bowl
Ingredients
- 5¼ ounces bittersweet chocolate or semi-sweet coarsely chopped
- 1¾ cup cold heavy cream
- 3 large egg whites
- 2 tbsp sugar
- 1 tsp chili powder
- 1 tbsp cocoa powder optional
- Sweetened whipped cream for garnish (optional)
- Shaved bittersweet chocolate for garnish (optional)
Instructions
- Place chocolate in a large bowl set over a bain-marie or in a double boiler (see note #1.) at a low simmer. Stir chocolate until melted. Turn off the heat and let it stand.
- Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature.
- With a mixer, whip egg whites to soft peaks. Gradually add the sugar, chili powder, and cocoa powder (if using), and continue whipping until firm.
- Remove the chocolate from the bain-marie and using a whisk, fold in the egg whites mixture all at once. When the whites are almost completely incorporated, fold in the whipped cream.
- Cover the mousse and refrigerate for approximately 1 hour or until set.
- Serve the spicy dark chocolate mousse topped with sweetened whipped cream and shaved bittersweet chocolate, if desired.
Notes
Bain-Marie/Double Boiler Technique
- A bain-marie, or double boiler, is a gentle cooking method where a heatproof bowl is placed over a pan of simmering water. This technique helps melt chocolate or heat delicate mixtures evenly, preventing burning or curdling. It is ideal for tasks like making custards or heating sauces.
- Chocolate Quality: Use high-quality dark chocolate for the best flavour. A chocolate with 60-70% cocoa content works well for a rich and balanced mousse.
- Spice Levels: Adjust the spice level by adding more or less cayenne pepper or chili powder to suit your preference. Taste as you go to avoid overpowering the chocolate flavour.
- Temperature Matters: Ensure that the melted chocolate is slightly cooled before folding it into whipped cream or eggs to prevent curdling or deflation.
- Toppings: Garnish with whipped cream, chocolate shavings, a sprinkle of chili powder, or crushed nuts for added texture and flavour.
- Pairings: Serve with fresh fruit like raspberries, strawberries, or orange slices to balance the richness.
- Presentation: Serve in small bowls, glasses, or ramekins for an elegant touch.
- Transfer the mousse into an airtight container or individual serving dishes with lids. Store in the refrigerator for up to 5 days.
- Preventing Skin Formation: If storing in a large container, press plastic wrap directly onto the surface of the mousse to prevent a skin from forming.
- Serving After Refrigeration: Let the mousse sit at room temperature for 10-15 minutes before serving to enhance the texture and flavour.
- Alcohol Infusion: For an added layer of complexity, consider mixing in a splash of coffee liqueur, orange liqueur, or spiced rum with the melted chocolate.
- Layering Option: Create a layered dessert by alternating mousse with layers of whipped cream or crushed cookies in serving glasses
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife