Chilli Chocolate Mousse Recipe

    A simple recipe for Chilli Chocolate Mousse. 

    At first you will find the chilli very subtle, but remember it develops as the mousse chills.

    1 1/2 cups (310 ml) water
    1 x 310 g Ina Paarman's Chocolate Mousse


    1/2 t (2,5 ml) cayenne pepper
    1 cup (250 ml) fresh whipping cream

    6-8 fresh red chillies1 chocolate flakeCayenne pepper

    • 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. 

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