A spicy addition to the usual mousse!
Sweet and spicy is a unique but refreshing concept when it comes to desserts. Just imagine getting that tinge of spice when you are relishing that spoon full of sweetness- sounds intriguing, right? That is what this Chilli chocolate mousse is all about. You can adjust the level of spice based on your audience-something that suits them all. This is a no-bake, three ingredient recipe. If you are like me (read lazy but ambitious), this recipe is the go-to recipe when you are not feeling to spend most of your time in the kitchen, whipping out the dessert while you are still struggling to decide what to cook as the main course! I know that feeling...
That is why I have kept this recipe is simple as they come. Some few points to note are:
1. Like in all my other egg less or no jelling agent mousse recipes, so it is very important to use cold whipping cream. Use a cold bowl(preferably steel based) to whip the cream in, so it forms stiff peaks instantly, and the mousse stands well.
2. Refrigerate it well. 2-3 hours should be enough; anything less than that will not give the mousse structure as we would like.
3. Fold the chocolate and cream together in a slow but swift manner, but do not over mix otherwise the cream will start loose water which is not a good sign!
That's it! Keep in mind these three things, and you will be putting out the dessert plates in no time!
Ingredients
Chilli Chocolate Mousse
½ Cup semi sweet chocolate chips
1 Cup Whipping cream, cold
1 tsp paprika
Directions
Chilli Chocolate Mousse
Melt the chocolate chips in microwave at 10-15 second intervals.
In a separate bowl, whip the cold cream until it forms stiff peaks.
Fold the melted chocolate(warm) into the whipped cream. Add in the paprika. Do not beat/ whip to mix. Just use the spatula and gently mix.
Place the mousse into 2 serving glasses and refrigerate for 2-3 hours before serving.
While serving, top the mousse with a dollop of whipped cream and sprinkle of paprika.
