A rich chocolate mousse is given a Indian twist, thanks to the addition of chilli powder in this glorious recipe from Dishoom.
INGREDIENTS Serves 8
100g Caster Sugar
6 eggs
20g cocoa Powder
Half teaspoon Red chilli powder
pinch of sea salt
200g Dark chocolate broken into pieces
200ml double cream
METHOD
Put the sugar and 40ml of water into a small saucepan over a low heat. Let it slowly melt into a clear syrup.
Separate 4 eggs: Place the yolks into a bowl of a mixer, and the whites into another bowl.
Add the 2 whole eggs, cocoa powder, chill powder and salt to the egg yolks and whisk for 2 minutes.
Once the sugar has melted slowly add to the cocoa mix, whisking as you do. Continue to Whisk until the mixture is cool and you have an airy light sauce.
Melt the chocolate in a bowl over a pan of boiling water. Once melted remove the bowl and allow to cool slightly.
Whip the cream into soft peaks.
In a separate bowl whisk the egg white to stiff peaks.
Beat the melted chocolate into the egg and cocoa mix adding a tablespoon of whipped cream and egg white to lighten the mixture.
Now add the remaining whipped cream and egg white
Transfer the Mousse to a container and cover lightly with cling film and refrigerate until ready to serve
To serve, place a neat scoop in each serving bowl and sprinkle with a pinch of salt.
Seve with soft fruits of your choice
Original Recipe Dishoom
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