Chilli chocolate mousse with blueberries
2 hr 50 min
This Mexican inspired dessert is a wonderful contrast of the cold mousse, the warmth from the chilli flakes and the burst of freshness from the blueberries on top.
Dark chocolate melts
75 g, (see tips)
Dried chilli flakes
2 medium, separated
- Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water (don’t let bowl touch water). Stir with a metal spoon until smooth.
- Meanwhile, combine cocoa, chilli and 1/3 cup (80ml) water in a bowl. Remove melted chocolate from heat. Stir cocoa mixture and egg yolks into chocolate until combined. Return chocolate mixture over simmering water and stir for 2–3 minutes or until mixture slightly thickens. Remove from heat. Set aside to cool slightly.
- Meanwhile, using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating well until sugar has dissolved. Gently fold egg-white mixture into cooled chocolate mixture until just combined.
- Pour chocolate mousse into eight 1/3-cup (80ml) capacity dishes. Cover and place in fridge for 2 hours or until firm. Serve topped with blueberries.
TIPS: You can use a pinch of ground cinnamon, mixed spice or ground ginger instead of chilli, and cherries, strawberries or raspberries instead of blueberries. We used Well Naturally Dark Chocolate Melts, which are sold in the health-food section of most major supermarkets or health-food stores.