Chocolate Mousse With Chilli
Instructions
First of all melt the chocolate in a bain marie or an oven safe bowl resting over a saucepan of simmering water. Then add the espresso. Mix it together until completely smooth. Now, turn off the heat and we're ready to add the other ingredients. Add the butter, the powdered chilli and the egg yolks. Mix it together until smooth and then leave it to cool a bit.
While the chocolate is cooling, get a bowl and add to it the two egg whites, a pinch of salt and begin to beat them. Once the whites have become opaque and foamy, add the powdered sugar and continue to beat for another few minutes.
Now, all you need is to mix the egg whites with the chocolate mixture. A little at a time, add the egg whites and fold it into the chocolate delicately as to not cause the whites to deflate. When you've finished you should have a cream that's light, foamy, and smooth
Here's our mousse ready to be placed into ramekins. For this occasion, I've chosen one that's heart-shaped, but any type of small bowl will do. Pour the mousse into the bowl, and let it rest in the fridge for 3 to 4 hours. If you want your mousse to be ready after dinner, make it in the morning. If you want it for lunchtime, prepare it the evening before.
When the mousse is well chilled, you can remove it from the fridge and decorate it. To do this, whip some cream sweetened to your taste, and pipe it along the edges of your cup. A great idea would be to add sugared rose petals for a romantic touch. From Sonia at GialloZafferano, Happy Valentine's Day and see you next video recipe.
