Spicy Dark Chocolate Chili Mousse
Spicy Dark Chocolate Chili Mousse
Ingredients
For the Mousse
- 3 ounces dairy-free dark chocolate, finely chopped, 70% cacao or higher
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder, optional, to deepen chocolate flavor
For Garnish (Optional)
- 1 tablespoon unsweetened cocoa powder, for dusting
- 1/4 teaspoon red chili flakes, for sprinkling
Instructions
- 1
Prepare a double boiler by bringing a small saucepan of water to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
⏱️ 5 min
- 2
In a medium bowl, whisk together the egg yolks, 1/4 cup of the granulated sugar, cocoa powder, chili powder, cayenne pepper, sea salt, and optional espresso powder until light in color and slightly thickened. Stir in the vanilla extract.
⏱️ 3 min
- 3
Gently fold the slightly cooled melted chocolate into the egg yolk mixture until fully combined. Be careful not to overmix.
⏱️ 2 min
- 4
In a separate large, clean bowl, using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, increasing the speed to high, and continue to beat until stiff, glossy peaks form.
⏱️ 5 min
- 5
Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, until no white streaks remain. Be careful not to deflate the mixture.
⏱️ 5 min
- 6
Divide the mousse evenly among four small ramekins or serving glasses. Cover each with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 5 min
- 7
Before serving, remove the mousse from the refrigerator. If desired, dust lightly with extra cocoa powder and sprinkle with a pinch of red chili flakes for an extra kick.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Dark Chocolate Chili Mousse
Ingredients
For the Mousse
- 3 ounces dairy-free dark chocolate, finely chopped, 70% cacao or higher
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/8 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder, optional, to deepen chocolate flavor
For Garnish (Optional)
- 1 tablespoon unsweetened cocoa powder, for dusting
- 1/4 teaspoon red chili flakes, for sprinkling
Instructions
- 1
Prepare a double boiler by bringing a small saucepan of water to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until completely melted and smooth. Remove from heat and set aside to cool slightly.
⏱️ 5 min - 2
In a medium bowl, whisk together the egg yolks, 1/4 cup of the granulated sugar, cocoa powder, chili powder, cayenne pepper, sea salt, and optional espresso powder until light in color and slightly thickened. Stir in the vanilla extract.
⏱️ 3 min - 3
Gently fold the slightly cooled melted chocolate into the egg yolk mixture until fully combined. Be careful not to overmix.
⏱️ 2 min - 4
In a separate large, clean bowl, using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, increasing the speed to high, and continue to beat until stiff, glossy peaks form.
⏱️ 5 min - 5
Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, until no white streaks remain. Be careful not to deflate the mixture.
⏱️ 5 min - 6
Divide the mousse evenly among four small ramekins or serving glasses. Cover each with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 5 min - 7
Before serving, remove the mousse from the refrigerator. If desired, dust lightly with extra cocoa powder and sprinkle with a pinch of red chili flakes for an extra kick.