Chocolate chilli mousse

Ingredients for 4 people
  • 2 chilli peppers
  • 100 g fresh cream
  • 300 g 60% dark chocolate
  • 3 eggs
  • Cut the peppers in half and remove the seeds with the tip of a knife.
  • Chop them coarsely and add to the cream. Bring to the boil and then leave aside for two hours so the chilli releases its properties.
  • Sieve the cream to remove the superficial film and the residues of chilli and put it back on a low heat.
  • Chop the 60% dark chocolate into thin flakes and melt in a bain-marie.
  • Once melted, add the hot cream and the egg yolks, mixing well.
  • Add the egg whites and sugar and whisk until the mixture is stiff and holds its shape.
  • Gradually add the egg whites to the chocolate, folding them in with movements from bottom to top to keep them intact.
  • Fill one or more small dessert bowls with cream and leave to firm up in the fridge for at least 3 hours.
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