a couple of weeks ago we promised to share the chilli chocolate mousse recipe one of our lovely visitors, luella, so kindly offered to give us.
well, it's here and true to our word here it is for you too! according to luella (who should know) this mousse is best served with lashings of thick double cream and red berries. 'nuff said. i don't want easter eggs this weekend: i want this.
60g unsalted butter
1 large red chilli (or 2 small hot ones), seeds and all
200g best quality chocolate (70% cocoa solids)
3 tbspns chocolate or coffee liqueur
3 eggs, separated
3 tbspns caster sugar
slice chillies, seeds and all, and add to melted butter. leave covered in cling wrap for 24-36 hours .... yes, that's right. it's a long time but necessary to give the mousse a 'zing' (so make sure you allow plenty of time if you're making this for a dinner party).
before using the chilli/butter mixture again, melt the butter and strain off all the bits of chilli and the seeds.
break the chocolate into small pieces and melt in a heat-proof bowl over simmering water. once it's melted, add the very-chilli-infused butter and the liqueur.
remove chocolate mixture from heat and beat in the eggs one at a time, being careful that the mixture doesn't curdle. keep stirring (it's at times like this that 3 hands would be useful).
whisk the egg whites until they form soft peaks then slowly add the sugar and keep beating until the mixture is glossy.
fold in the egg whites: try to retain as much of the air in them as possible. place the mixture into glasses, bowls, or whatever takes your fancy. chill for at least 2 hours.
yom yom! thank you luella!!