Double Chocolate Mousse with Pistachio and Chilli

Chocolate Mousse Recipe

I saw a recipe for a chocolate mousse with chilli in Gino D'Acampo's book Fantastico and had to make it.

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You may be thinking I've gone mad, suddenly doing all these desserts when I don't even like desserts too much!

But I do 'need' to know how to make desserts, so I gave these a go. If you are into chocolate you will LOVE these. Personally, I could only eat a teeny bit as it is so chocolaty!

I did love the chilli and the orange taste from the Grand Marnier though. I wasn't sure if I should serve them in a tumbler glass or a small dessert bowl.

Or even a shot glass with tiny spoons, so I used all three options - a shot glass is enough, for me, anyway.

Double Chocolate Mousse

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Yield: 4

Author: Jan Bennett

Double Chocolate Mousse with Pistachio and Chilli

This Gino D'Acampo recipe is very chocolaty! You will need 4 glasses each 250ml in size.

Ingredients

• 150g good-quality dark chocolate, chopped
• 100g good-quality white chocolate, chopped
• 3 medium eggs, separated
• 2 tablespoons caster sugar
• 8 tablespoons pistachio nuts, crushed, reserving a few to decorate
• 1 small red chilli (medium–hot), deseeded and finely sliced
• 2 tablespoons Grand Marnier
• 250ml double cream, softly whipped

Instructions

1. Melt all the chocolate together in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water. Set aside to cool, but not to harden.
2. Beat the egg yolks and sugar together in a large bowl until thick and pale.
3. Whisk the egg whites in a second large dry, clean bowl until stiff.
4. Use a metal spoon to fold the chocolate into the egg yolk mixture.
5. Add the pistachios, chilli and Grand Marnier. Mix well and fold in the whipped cream.
6. Lastly, gently fold in the egg whites, mixing the ingredients together.
7. Pour the mixture into four dessert glasses (each about 250ml), cover with clingfilm and chill for 3 hours until set.
8. Just before serving, remove the clingfilm and decorate with crushed pistachio nuts.

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