This is a rich and indulgent mousse that gives enough of a kick to leave you with a slight mouth-burn; but only slight; and quite pleasant! It’s lovely served in small cups and because it is rich, you really won’t want a massive portion.
Serves 4 | 45 mins plus cooling1
- 125g dark chocolate (I use Lidl’s 52% cocoa cooking chocolate which is perfect for me)
- 2 tbsp cocoa powder
- 1 tsp chilli powder
- 4 tbsp milk
- 2 eggs, separated
- 1 tbsp caster sugar
- 100ml whipping cream
- small chocolate square for grating
- Place the chocolate into a glass bowl and place it over a pot of gently simmering water, ensuring the water doesn’t touch the bowl or your chocolate will seize. Stir constantly until the chocolate has completely melted.
- Mix the milk with the cocoa powder and chilli powder until you have a smooth paste and then stir this into the melted chocolate, mixing thoroughly.
- Beat the egg yolks and add these to the chocolate mixture, then set the bowl back over gently simmering water and cook for 5 mins or so, stirring constantly until the mix has thickened. It should be rich and glossy. Check the chilli heat and adjust as necessary.
- In a spotlessly clean bowl, whisk the egg whites to stiff peaks and then add the caster sugar and whisk again until it’s glossy and you can safely turn the bowl upside down without losing your meringue mix.
- Use a metal spoon or a spatula to gently fold the egg white mix into the chocolate mixture until it’s thoroughly combined.
- Divide the mix between 4 small teacups or ramekins. Top with whipped cream and finish with a grating of chocolate.