Chilli chocolate mousse

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169

Serves 4

 

For the mousse:

170g chocolate, broken into chunks

3 large eggs

2 tbsp caster sugar

½ a red chilli, deseeded and finely sliced

120ml cream

Pinch of salt

 

To garnish:

Whipped cream

Chilli slices

 

  • Melt the chocolate in a bowl set over a pot of boiling water.
  • Meanwhile, whisk the eggs and sugar together in a bowl until pale and airy.
  • Finely mince the chopped chilli with a pestle and mortar.
  • In a separate bowl, whisk the cream until it forms stiff peaks. Set aside.
  • Once the chocolate is melted, remove from the heat and allow to cool. Add the chilli and a pinch of salt to the cooled chocolate, and then gently fold the chocolate mixture into the eggs.
  • Fold in the whipped cream until just mixed. Divide the mixture between four martini glasses and place in the fridge overnight. Top each with a spoonful of whipped cream and some slices of fresh chilli, if desired.

 

Per serving:
338kcals, 19.2g fat (11.8g saturated), 33.1g carbs, 28.7g sugars, 8.5g protein, 1.6g fibre, 0.134g sodium

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