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Red Chile-Spiked Chocolate Mousse

  • 35 m
  • 2 h 35 m
Cheryl & Bill Jamison
“The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts. In this silky, luxurious mousse the chile adds a light but bright accent. ”


    • 1 teaspoon unflavored gelatin
    • 4 tablespoons water, divided
    • ⅔ cup unsweetened cocoa powder, preferably Dutch-process
    • ¼ cup granulated sugar
    • 2 teaspoons mild-to-medium New Mexican red chile powder, plus more for garnish
    • 1 teaspoon instant espresso powder
    • ⅛ teaspoon salt
    • 1 large egg
    • ¾ cup low-fat milk
    • 2 ounces bittersweet chocolate, chopped
    • 1½ teaspoons vanilla extract
    • 8 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 4 egg whites)
    • ½ cup packed light brown sugar
    • ½ teaspoon cream of tartar


  • 1 Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.
  • 2 Combine cocoa, granulated sugar, chile 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.
  • 3 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.
  • 4 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.
  • 5 Chill the mousse until set, at least 2 hours. Sprinkle with chile 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019