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Jewish World Review
Red Chili-Spiked Chocolate Mousse
The idea of chili with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts.
Red Chili-Spiked Chocolate Mousse
In fact, chili was a typical ingredient in the cocoa drinks prized by the Aztecs and Mayans. The European conquerors of Central America adopted chocolate (first as a drink) but soon made the contribution of sweetening and adding milk, while subtracting the chili.
In this silky, luxurious mousse, all these wonderful ingredients are present. The chili adds a light but bright accent, and the combination of flavors is complex and memorable.
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RED CHILI-SPIKED CHOCOLATE MOUSSE
Makes 8 servings, about 1/2 cup each
Prep Time: 35 minutes
Total Time: 2 hours 35 minutes (includes chilling time)
- 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 chili 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, chili 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 chili powder, if desired.
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.
Per serving: 158 calories; 4 g fat (2 g sat, 1 g mono); 28 mg cholesterol; 30 g carbohydrate; 23 g added sugars; 5 g protein; 3 g fiber; 97 mg sodium; 245 mg potassium
2 Carbohydrate Servings
Exchanges: 2 carbohydrates (other), 1 fat
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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
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