A simple recipe for Chilli Chocolate Mousse.
At first you will find the chilli very subtle, but remember it develops as the mousse chills.
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
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!!
Enjoy!!
