Double chocolate mousse with chilli

Method

1. Place the dark and white chocolate in a heatproof bowl suspended over a pan of simmering water.

2. Once melted, set aside to cool.

3. In a whisking bowl, using a whisk or electric beater, beat together the eggs and sugar until thick and pale, around 5 minutes.

4. Using a metal spoon, fold the melted chocolate into the beaten egg mixture.

5. Fold in the rum and chilli, then carefully fold in the whipped cream.

6. Divide the chocolate mousse mixture among 4 separate serving bowls.

7. Cover and chill in the refrigerator for 3 hours until set.

8. Just before serving, dust with sifted cocoa powder.

Cooks Notes:
This recipe contains raw or lightly cooked egg. Raw or lightly cooked egg should not be served to young children, elderly people, invalids and pregnant women, because of the risk of salmonella poisoning

Comments                        add a comment

Be the first to add a comment...

Ingredients

150g dark chocolate, 70% cocoa solids, chopped
100g white chocolate, chopped
3 Eggs
2 tbsp caster sugar
1 medium red chilli, finely sliced
2 tbsp dark rum
250ml double or whipping cream, softly whipped
sifted cocoa powder, for dusting

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Real Italian food for real food lovers
Great discounts on cookware