Spicy Dark Chocolate Mousse
This spicy dark chocolate mousse is rich, creamy, and just a little bit bold. Deep, dark chocolate does most of the talking, while a subtle kick of heat sneaks in at the end to keep things interesting. It’s smooth, indulgent, and feels fancy without being fussy. The kind of dessert that's perfect for dinner parties, date nights ,or when you just want chocolate with a little attitude.
Equipment
- Stand Mixer or Hand Mixer
- Stainless steel or heat safe glass bowl
Ingredients
- 6 oz (170g) bittersweet chocolate or semi-sweet coarsely chopped
- 1½ cup cold heavy cream divided
- 3 large egg whites
- 2 tbsp sugar
- 1 tsp chili powder (anchoor mild chili preferred; adjust to taste)
- Sweetened whipped cream for garnish (optional)
- Shaved bittersweet chocolate for garnish (optional)
Instructions
- Place the chopped chocolate in a heatproof bowl set over a saucepan of gently simmering water (bain-marie). Stir just until melted and smooth.
- Remove from heat and stir in the chili powder. Let cool until just warm to the touch.
- Whip 1 cup of the heavy cream until soft peaks form. Refrigerate until ready to use.
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add the sugar and continue whipping until glossy, firm peaks form.
- Fold ⅓ of the whipped egg whites into the warm chocolate to loosen it.
- Gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Fold the whipped cream into the chocolate mixture in two gentle additions until just combined and smooth.
- Divide the mousse among serving glasses or ramekins. Cover and refrigerate for at least 1 hour, or until softly set.
- Let stand at room temperature for 10 minutes before serving for the best texture.
- Garnish with sweetened whipped cream and shaved dark chocolate, if desired.
- Enjoy!
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 matters: Use a good-quality dark chocolate (60–70%). It’s the main flavor here, so there’s no need for cocoa powder.
- Spice control: The chili should be subtle, not overpowering. Start mild, you can always add more next time.
- Texture: This mousse is meant to be light, airy, and spoonable, not firm or sliceable.
- Make ahead: This is a great make-ahead dessert and actually tastes even better after a chill.
- Storage: Keep covered and refrigerated for up to 2–3 days.
- Optional upgrade: A splash of orange liqueur or espresso liqueur pairs beautifully with the gentle chili heat.
- 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