Wicked Hots Recipe Chilli Chocolate Mousse

Chilli Chocolate Mousse

Serves 4-6
Preparation time: 20 minutes
Allow extra time for chilling

 
Ingredients:

  • 150 g dark chocolate (70% cocoa)
  • 1-2 Wicked Hots Bird’s Eye Chillies, very finely chopped
  • 2 teaspoons butter
  • 2 tablespoons warm water
  • 2 eggs, separated
  • 1 tablespoon brandy
  • ½ cup cream
  • 1 tablespoon caster sugar

 
To serve:

 
Method:

    1. Place the chocolate, chopped chilli, butter and water into a bowl. Bring a small quantity of water to a simmer in a saucepan. Place the bowl of chocolate firmly on top. Stir while the butter and chocolate melt.
    2. Remove from the heat and allow to cool slightly. Beat the egg yolks and stir into the chocolate mixture. Allow to cool to room temperature then stir in the brandy.
    3. Whip the cream in another bowl. Beat the egg whites until the peaks just fold over when the beater is removed. Beat in the caster sugar.
    4. Fold the cream into the chocolate mixture then gently fold chocolate mixture into the egg whites. Pour into small dishes and chill for several hours or overnight. Garnish with extra whipped cream, grated chocolate and a chilli.
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