Chilli and chocolate may seem like a strange combination, but they work brilliantly together - honest! You only need four ingredients to whip up this spicy twist on everyone's favourite classic chocolate dessert. It's incredibly rich, so try serving it in small pots or teacups instead of your usual bowls.
- 2 x 100g bars dark chilli chocolate, broken into pieces
- 30g unsalted butter
- 4 large eggs, separated
- 100g caster sugar
- Chocolate curls, to decorate
- Place chocolate and butter in a bowl and add 2tbsp water. Melt in the microwave or over a pan of simmering water, stirring occasionally. Beat in egg yolks.
- Whisk egg whites until stiff, then gradually whisk in the sugar to make a meringue.
- Fold about a third of the meringue into the chocolate mixture with a large metal spoon, to loosen the mixture. Pour this into the remaining meringue and fold together. Divide between small mugs. Chill until set. Decorate with chocolate curls.
Top Tip for making Chilli chocolate mousse
This recipe contains raw eggs, so it should be avoided by anyone with a low immune system.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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