Thought I’d best get a post up before I lose the last of my faithful readers. I’ve been busy working on a submission for a quilt exhibition and it’s taken all of my attention for the last couple of weeks. Or so it seems. I was able to take a little time to try a new dessert recipe that I’d like to share. It was a little fiddly to put together, but very tasty so I hope you’ll give it a try. I found the recipe on the Eating Well website. I wanted to try it because I like chocolate mousse (which it is sort of like chocolate pudding), and I have chile powder from New Mexico in my cupboard. The bite from the chile is subtle but oh so interesting.
Red Chile Pepper Spiked Chocolate Mousse
- 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 milk
- 2 ounces bittersweet chocolate, chopped
- 1 1/2 teaspoons vanilla extract
- 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.