Best 2 Chocolate Chilli Mousse Recipes

Indulge in a culinary journey with our tantalizing Chocolate Chilli Mousse, a harmonious blend of rich chocolate and a hint of warmth from carefully selected chili peppers. This delectable mousse is a symphony of flavors, textures, and aromas that will leave your taste buds dancing. Embark on a flavor exploration with our curated collection of recipes, ranging from a classic Chocolate Mousse to an enticing Avocado Chocolate Mousse and a refreshing Orange Chocolate Mousse. Each recipe offers a unique twist on the traditional mousse, ensuring an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

VEGAN CHOCOLATE CHILLI PEPPER MOUSSE

Vegan Chocolate Chilli Pepper Mousse image

This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect blend of sweet and spicy. The tofu gives you some protein, and that lovely creamy texture that gets better when set. The cocoa adds that vital decadence that is a prerequisite in any great chocolate mousse, and the nut butter and vanilla give it an added dimension that stops it from being flat. Just a touch of agave to sweeten the deal, and some chilli for a final kick. I am not really a peanut butter fan for many reasons and do not use it very often. But I can't deny the flavor it brings to this. I prefer to use raw almond butter as a healthier option. Hazelnut butter works well too. It is all a matter or personal preference. You can also make this mousse without the chili. It still tastes wonderful, but I find that the heat lifts the heaviness of the cocoa and just gives the whole taste sensation an extra burst.

Provided by The Blender Girl

Categories Dessert

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

12 ounces of organic firm silken tofu (1 packet/300gm)
1/3 cup green and black's organic fairtrade cocoa
1/3-1/2 cup agave nectar, depending on your taste
2 teaspoons natural vanilla extract
2 tablespoons raw peanut butter or 2 tablespoons raw almond butter
1/4 teaspoon chili pepper flakes

Steps:

Throw all ingredients in your blender and puree until smooth and well combined.
You might have to stop and scrape the sides of your blender to make sure it is all mixed through.
Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chilli will strengthen. However, I have scoffed this after half an hour and been more than satisfied.
Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my "simple but special" file.
Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds.
The different textures and flavours make this a winner on every level.
**Please note - For those of you with severe wheat, gluten, and dairy allergies - The Green and Black's cocoa (and a lot of others) is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.

CHOCOLATE CHILLI MOUSSE

Chocolate Chilli Mousse image

Make and share this Chocolate Chilli Mousse recipe from Food.com.

Provided by Jagman

Categories Dessert

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

140 g dark chocolate (80% cocoa min)
100 g white chocolate
3 medium eggs (Seperated)
2 tablespoons caster sugar
85 g pistachios (crushed)
1/2 teaspoon chili powder
2 tablespoons brandy
250 ml double cream (whipped)

Steps:

Melt chocolate in a heatproof bowl over a pan of boiling water. Set aside to cool but not set.
Beat the egg yolks and sugar until pale and thick.
Whisk egg whites in a nother bowl until stiif .
Using a metal spoon fold the melted choclate into the egg yolks.
Add most of the crushed pistachios, chilli and alcohol to the mixture and mix well.
Fold in the whipped cream.
Gently fold in the egg whites.
Pour into a dish, cover with clingfilm and chill for at least 3 hours or until set.
Sprinkle remainder of pistachios over the mousse just before serving.

Tips:

Make sure the chocolate is finely chopped before melting it. This will help it melt evenly and smoothly.
When melting the chocolate, use a double boiler or a heatproof bowl set over a saucepan of simmering water. This will prevent the chocolate from overheating and seizing.
Once the chocolate is melted, remove it from the heat and let it cool slightly before adding the other ingredients. This will prevent the mousse from curdling.
When whipping the cream, make sure it is cold and stiff peaks form before folding it into the chocolate mixture. This will help the mousse to be light and fluffy.
If you want a spicier mousse, add more chili powder to taste.
Serve the mousse immediately or chill it for later. It can be stored in the refrigerator for up to 3 days.

Conclusion:

This chocolate chili mousse is a delicious and easy-to-make dessert that is perfect for any occasion. It is rich and decadent, with a hint of spice that makes it unique and memorable. Whether you are serving it to guests or enjoying it yourself, this mousse is sure to be a hit.