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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.

Source: EatingWell Magazine, September/October 2010


Recipe Summary test

2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.

  • 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.

  • 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 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.

Nutrition Facts

about 1/2 cup
158 calories; protein 5.5g; carbohydrates 30.5g; dietary fiber 3.5g; sugars 24.4g; fat 4.1g; saturated fat 2.1g; cholesterol 24.4mg; vitamin a iu 271.3IU; vitamin c 0.4mg; folate 7.7mcg; calcium 56.7mg; iron 1.3mg; magnesium 44mg; potassium 244.8mg; sodium 96.8mg; added sugar 23g.

2 other carbohydrates, 1 fat