Wicked Chili Chocolate Mouse
February 12, 2015
Chilies and chocolate is an ancient pairing credited to the Aztecs and is one of the best pairings known to man! I can’t think of a better way to heat up your Valentine’s Day than with this luxuriously spicy dessert.
8 oz Bittersweet chocolate, chopped
1/4 C Butter, cut into thirds
4 T Dark rum
1 tsp Chili oil
2 T Water
1/8 tsp Cayenne pepper
4 Large eggs, separated
1 tsp Vanilla
3/4 C Heavy cream
1/4 C Sugar
Pinch of salt
Garnish options: Smoked sea salt
Red or green hot peppers
Candied hearts (for Valentine's Day)
- In a double-boiler or small pot over low heat, combine chocolate, butter, rum, chili oil, water, and cayenne pepper. Whisk until mixture is smooth and glossy. Remove from heat and whisk in the egg yolks, one at a time, until well blended. Stir in the vanilla, and set aside to cool. Stir every 10 to 15 minutes.
- In a mixing bowl on medium speed, whip the cream until firm peaks have formed. In another small bowl with clean beaters, whip the egg whites with salt until soft peaks form. Gradually add in the sugar, continuing to beat until peaks are glossy and stiff.
- Using a rubber spatula, gently fold the whipped cream into the chocolate mixture, stopping half way to add the egg whites. Continue to fold until just combined.
- Place into individual serving bowls, cover, and refrigerate up to 4 hours before serving. Garnish as desired.
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