Chilli chocolate mousse with blueberries
Well, naturally Melts, Dark Chocolate
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.