Honey and
a food journal

Monday, 12 January 2015

Chilli Chocolate Mousse

For those times when you want something sweet, but you don’t have any time, you don’t have any energy, and a normal chocolate mousse needs more pizzazz.

Serves 2


150ml double cream
80g dark, dark chocolate
Chilli flakes 


1. In a bowl, placed over simmering water, melt the chocolate with 50ml of cream and a couple of pinches of chilli flakes (or more, if you want it super spicy you!) until smooth and velvety. Set aside to cool.

2. Whisk the remaining cream to stiff peaks. Keep an eye on it: it will change quickly. I've made this mistake too many times. Over-whipped cream isn't good.

3. Pour the cool, melted chocolate into the cream and whip gently to soft peaks. Taste and add extra chilli if desired.

4. Leave in the fridge for 30 minutes.

This is best eaten straight after the 30 minutes in the fridge. If you leave it overnight it stiffens and becomes more like an aero than chocolate mousse...

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