Homemade Dark Chocolate and Chilli Mousse to spice it up!
Dark Chocolate and Chilli Mousse is a very interesting variation on plain chocolate mousse. It is sweet and pungent, and with the addition of lemon juice it is also slightly sour, so perfectly balanced! The 5 Element Cooking Theory says it is ideal!
To make the chocolate mixture
Use a small sauce pan, put it on low heat and add the following ingredients stirring them all the time. The amounts presented below will make two small portions.
- Bitter 100g dark chocolate, broken into pieces, (spare one small piece for decoration)
- Sweet 30g unsalted butter, 2 heaped teaspoons of brown sugar,
- Pungent a pinch of chilli cayenne,
- Salty a pinch of sea salt,
- Sour a few drops of lemon juice,
- Bitter a pinch of turmeric.
Stir all the ingredients on low heat until they melt and the sugar dissolves. It might take two or three minutes to dissolve all the sugar, so keep stirring and check frequently when it is done. After the mixture is smooth turn the heat off and set the pan aside to cool down. Make sure it is COMPLETELY cold, otherwise the butter will separate and instead of getting a nice smooth mousse you will get a huge thick blob chocolate with butter on top both separate, which happened to me once.
The Mousse – final stage
Crack an egg and separate the yolk and white. In a mixing bowl beat the egg white with a pinch of salt until stiff.
After the mixture gets cold, gently stir the egg yolk in and then fold the beaten white using a spatula. Make sure you do it gently so that the air in the white does not go away.
Set aside for 20-30 minutes and garnish with grated chocolate. Chocolate and Chilli Mousse goes perfectly on its ow or with Apple Tart.
