Chocolate chilli mousse shot pots with cherries
SmartPoints® value per serving
Enjoy a taste of indulgence, with a hint of chilli heat.
75 g, dark, broken into pieces
4 tablespoons, level
Egg, whole, raw
2 medium, raw, separated
1 teaspoons, level
12 portion(s), medium
- Put the chocolate pieces into a heatproof bowl and place over a saucepan of gently simmering water until melted.
- Blend the cocoa powder with the hot water, then add to the chocolate and stir really well until smooth. Remove from the heat and cool slightly.
- Beat the egg yolks and stir into the chocolate mixture. Replace the bowl over the saucepan of simmering water and cook gently for about 5 minutes, stirring until thickened. Remove from the heat and stir in the chilli powder. Taste to check the heat, adding a little more if required.
- Whisk the egg whites until stiff, then add the caster sugar and whisk again until glossy. Fold through the chocolate mixture using a large metal spoon. Share between 6 small glasses and top with a cherry. Serve with the remaining cherries.