chocolate chili mousse

In celebration of Cinco de Mayo, I decided to try something I've been meaning to for a while: chocolate chili mousse. Now I'll admit, I sort of cheated. I didn't make a true mousse because I was feeling a little lazy and I also get nervous with recipes that require raw eggs. So I basically just made chilled, chocolate whipped cream with chili powder and cinnamon (impressive, I know). Do I even bother with providing a recipe? I will just for the sake of it:

1 1/4 cups semisweet chocolate chips, or 8 ounces semisweet chocolate, chopped
2 cups heavy cream, well chilled

1. Over low heat, melt chocolate chips in a bowl, fit into a saucepan filled with water (make sure water
    doesn't touch bowl).
2. When chocolate is melted, add 1 teaspoon chili and 1 teaspoon cinnamon (you can add or subtract,
    depending on your desired heat level).
3. Whip cream until slightly thickened, about 30 seconds. Add warm chocolate to cream and continue
    beating for about 1 minute or until soft little peaks form.
4. Spoon mousse into serving cups and cover with plastic wrap. Chill for at least 2 hours before

Makes 8 servings

Hope you have a festive day, full of margarita sipping, pinata bashing and maraca shaking!

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