Chocolate and Chili Mousse

Name: Chocolate and Chili Mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Dark chocolate 60-69% 10.6 oz; Fresh chili pepper 2; Eggs very fresh 3; Sugar ¼ cup; Fresh liquid cream 0.6 cup; Fresh liquid cream 0.4 cup

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652

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 652
Carbohydrates g 58.1
of which sugars g 58
Protein g 11.3
Fats g 41.6
of which saturated fat g 23.75
Fiber g 1.1
Cholesterol mg 194
Sodium mg 86

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + the infusion time for the milk and the cooling of the mousse

PRESENTATION

Rich creamy chocolate flavor with a gentle kick makes chocolate chili mousse one of those desserts that really catches your eye at the table while bringing a surprising twist to classic chocolate mousse. This spicy chocolate mousse stands out for its smooth texture and beautiful dark color—a good choice for celebrations, special dinners, or just when you feel like ending your night with something a little adventurous. Families appreciate how every spoonful brings semi-sweet chocolate richness and a gentle chili warmth all together—a combo that’s pretty DELICIOUS and always gets people talking. Since this chili chocolate recipe balances heat and sweetness, home cooks find it a really good pick when you want something memorable but not too strong. Even picky eaters sometimes call it a favorite, especially when you add fruit or a fresh coconut cream dessert topping (really works for holiday desserts and date nights too).

Busy families and regular bakers often lean toward chocolate chili mousse for its bold taste and nice versatility—soft, smooth, and easy to love, it goes just as well at weekend get-togethers as it does at dressed-up parties. Kids and adults tend to agree, the nice velvety feel and surprisingly light chili heat gives this spicy chocolate mousse a special spot at family tables, especially since you can adapt it to different crowds (top with a little whipped cream or scatter berries for color). This is one of those chili chocolate recipe ideas that checks a lot of boxes: a fun Valentine’s Day treat, a birthday surprise, or just a dependable chocolate dessert when you want something great for the end of a busy week. Since it works great for celebrations, and easily adapts as a healthy chocolate dessert version too, you’ll probably find yourself coming back to it—especially since it looks fancy, tastes bold, and makes everyone feel like you did something special even on ordinary days.(Serving tip: Try with a sprinkle of chili powder or a dollop of coconut cream—the combo is AMAZING for grown-ups and kids who like a little adventure with their dessert.)

INGREDIENTS

652

Calories per serving

Ingredients for the mousse: Dark chocolate 60-69% 10.6 oz (300 g); Fresh chili pepper 2; Eggs 3 - very fresh; Sugar ¼ cup (50 g); Fresh liquid cream 0.6 cup (150 g)

For garnishing: Fresh liquid cream 0.4 cup (100 g)

Preparation

How to prepare Chocolate and Chili Mousse

To prepare the chocolate and chili mousse, start by cleaning the latter. Cut it in half lengthwise, remove the seeds with the tip of a knife, and chop it coarsely 1. Add it to the cream 2, which you will bring to a boil and then let it rest for two hours so that the chili releases its properties 3.

After this time, strain the cream discarding the surface film and the chili 4, then heat it again on very low heat. Chop the 60% dark chocolate into thin flakes 5 and melt it in a double boiler 6: if you don't have the appropriate utensil, you can put the chocolate in a bowl to be placed in a pot filled with a small amount of boiling water.

When the chocolate has completely melted, remove it from the double boiler and add the hot cream in a thin stream 7. Setting aside the egg whites, add the egg yolks, carefully mixing the mixture 8. Separately, place the egg whites and sugar in a stand mixer 9,

then operate until you obtain a firm and thick foam 10. Add the whipped egg whites to the chocolate a little at a time, folding them in with upward movements to keep them intact 11. At this point, fill one or more bowls of your choice with the cream 12 and let them set in the refrigerator for at least 3 hours.

After the necessary time, whip the cold cream from the refrigerator with electric beaters 13 and decorate the now ready mousses using a star-tipped piping bag 14. Finish the decoration by distributing sugar hearts 15: your chocolate chili mousse is ready!

Storage

Due to the presence of raw eggs, it is recommended to consume the mousse within 24 hours. Freezing is not recommended.

Curiosity

It was at the court of Emperor Motecuhzoma Xocoyotzin (Montezuma) that the use of cocoa and "xocolatl", a beverage that gave strength and unsuspected energy, began.
Chocolate was then consumed bitter, cold, and spicy, while it was only in the 1700s that the pleasure of enjoying it hot and sweetened was consolidated. It was in the 1800s that the first bars were introduced, made by grinding and drying a granular mixture.

Tip

Be generous with the chili if you desire a more intense spiciness, and depending on the occasion, have fun decorating and enriching your mousse with what you like, what your partner likes, or whom you will serve it to: walnut crumbles, caramelized hazelnuts, chocolate flakes, fruit...

Before serving this mousse, leave it at room temperature for about half an hour so that it becomes soft and fully recovers its aroma. Decorate it only at the last moment!

For the translation of some texts, artificial intelligence tools may have been used.