: Enchanting Mexican Chocolate Mousse with Chili-Infused Raspberry Coulis

Allergens

: Eggs, Dairy

Ingredients

• : For Chocolate Mousse:
• 6 oz dark chocolate (70% cocoa)
• 1 cup heavy cream
• 4 large eggs, separated
• 2 tbsp sugar
• 1 tsp vanilla extract
• 1/8 tsp chili powder For Chili
• Infused Raspberry Coulis:
• 1 1/2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 1/8 tsp chili powder

Instructions

1. : Begin by preparing the chocolate mousse. In a double boiler, gently melt the dark chocolate until smooth. Set aside to cool slightly. In a separate bowl, whip heavy cream to stiff peaks. Fold in the cooled chocolate until fully incorporated. In another bowl, whisk together egg yolks and sugar until pale and fluffy. Stir in vanilla extract and chili powder. Gradually fold this mixture into the chocolate mixture. In a third bowl, whip egg whites to soft peaks. Gently fold them into the chocolate mixture, taking care not to deflate. Spoon mousse into serving glasses and chill for at least 2 hours. For the chili infused raspberry coulis, combine raspberries, sugar, water, and chili powder in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain through a fine mesh sieve and cool completely. Serve the chocolate mousse with a generous drizzle of coulis on top.

Chef’s Insight

: To achieve the perfect texture, fold egg whites into the chocolate mixture gently but thoroughly.

Notes

: Serve this dessert chilled for an even more delightful experience.