A simple recipe for Chilli Chocolate Mousse.
At first you will find the chilli very subtle, but remember it develops as the mousse chills.
Ingredients
1 1/2 cups (310 ml) water
1 x 310 g Ina Paarman's Chocolate Mousse
Mix
1/2 t (2,5 ml) cayenne pepper
1 cup (250 ml) fresh whipping cream
Garnish:
6-8 fresh red chillies1 chocolate flakeCayenne pepper
Directions
- Measure water into a medium size mixing bowl.
- Sprinkle contents of Chocolate Mousse pack over the water.
- Add cayenne pepper.
- Beat until well blended.
- Cover with clingfilm and leave in the fridge for 15 minute
In a smaller mixing bowl whip the cream until soft peak stage.
Remove the mousse mixture from the fridge and using the same beaters, whip again for 1 minute until smooth.
Gently fold the whipped cream into the mousse using a spatula or metal spoon and stir until evenly blended.
Spoon the mousse into small coffee cups to fill to the top and smooth off the tops with the back of a knife.
Cover and refrigerate for at least 3 hours or overnight.
Place cups on their saucers.
Place a whole red chilli on each saucer to garnish.
Dust chocolate mousse very lightly with cayenne pepper and top with pieces of chocolate flake.
Enjoy!!
