Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Cheryl & Bill Jamison
Source: EatingWell Magazine, September/October 2010

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Recipe Summary test

total:
2 hrs 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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

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.
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Reviews (5)

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/13/2012
Chocolate Mousse to DIE for! I made this last night; I omitted the chile powder used Splenda & egg substitute and we topped it with light whipped cream...This mousse was OUTSTANDING!! It was smooth rich and so chocolate-y yet very light. It was just wonderful! I highly recommend this recipe! My husband was SO impressed too!! Pros: Easy delicious low-cal Cons: None! Read More
Rating: 5 stars
10/29/2011
This was really great. Read More
Rating: 4 stars
10/29/2011
Red Chile-Spiked Chocolate Mousse. Pros: Pro: It was light and tasted good with a real "kick" to it because of the of chlili powder Cons: Con: requires two bowls one saucepan and various utensils - lots of dishwashing! I had to search several stores to find dried eggwhites - pasteurized liquid eggwhites could probably have been substit Read More
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Rating: 3 stars
10/29/2011
Very Chocolately! This was not as silky smooth as I'd hoped it would be but it was very chocolately and the red chile left a warmth in the tummy. Okay but probably won't make again. Read More
Rating: 2 stars
06/17/2013
Question Since there is no other place to ask questions I have to ask why 4T of water when you only mention in the instructions to use 2T? I don't see where the other 2 come in to play. Read More