Red Chile-Spiked Chocolate Mousse
The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts. In this silky, luxurious mousse the chile adds a light but bright accent.
Yield: 8 servings, about 1/2 cup each
Active Time: 35
Total Time: 255
- 1 teaspoon unflavored gelatin
- 4 tablespoons water, divided
- 2/3 cup unsweetened cocoa powder, preferably Dutch-process
- 1/4 cup granulated sugar
- 2 teaspoons mild-to-medium New Mexican red chile powder, plus more for garnish
- 1 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 1 large egg
- 3/4 cup low-fat milk
- 2 ounces bittersweet chocolate, chopped
- 1 1/2 teaspoons vanilla extract
- 8 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 4 egg whites)
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cream of tartar
- Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.
- Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.
- Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
- Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.
- Chill the mousse until set, at least 2 hours. Sprinkle with chile powder, if desired.
Tips & Notes
- Note: Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
2 Carbohydrate Serving
Exchanges: 2 carbohydrates (other), 1 fat