Chocolate Mousse with Chili Kick
Light and airy chocolate mousse with a surprising chili kick, topped with rum-soaked sour cherries.
- 145 min
- 584 kcal / serving
- medium
- vegetarian
- Protein
- 13.7 g
- Fat
- 41.4 g
- Carbs
- 31.5 g
Contains: milk, egg, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
4 servings
- 150 g dark chocolate (70% cocoa), broken into pieces
- a pinch of salt
- 4 large eggs, separated
- 55 g sugar
- 150 g heavy cream
- 1 tsp chili powder
- 2 tsp orange zest
- 100 g sour cherries
- 100 ml dark rum
- 55 g roasted hazelnuts
Method
- Place a large, heat-resistant bowl over a pot of lightly boiling water. Add the chocolate pieces and melt, stirring occasionally. Remove from heat.
- Stir the salt, egg yolks, and sugar into the cooled chocolate.
- In a separate bowl, whip the heavy cream until half-stiff.
- In a fat-free bowl, whip the egg whites until stiff.
- Fold the chili powder and 1 teaspoon of orange zest into the chocolate mixture, then fold in the whipped cream and finally the egg whites. Divide the mousse among four serving glasses and refrigerate for 2 hours.
- Meanwhile, soak the sour cherries in the rum and let them infuse.
- Just before serving, remove the mousse from the refrigerator, top with rum-soaked cherries and chopped hazelnuts, and garnish with the remaining orange zest.
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