Chocolate chilli mousse
Ingredients for 4 people
- 2 chilli peppers
- 100 g fresh cream
- 300 g 60% dark chocolate
- 3 eggs
Preparation
- 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.
