Cinnamon & Chili Chocolate Mousse


100g Dark Chocolate (70% cocoa)
40g Milk Chocolate
2 Egg yolks, room temperature
5 Egg whites, room temperature 
5-6 Tbsp. Caster sugar
2-4 tsp. Cinnamon powder
1/2 tsp. Liquid Gold Cayenne Infused Olive Oil (or fruit infused olive oil)
2 tsp. Dark Rum
1 tsp. Water
240 ml Whipping cream
1 Tbsp. Icing sugar



Break up the chocolate into a large stainless steel bowl. Place the bowl of chocolate over a pot of hot water and let the chocolate melt slowly. Meanwhile, whisk the egg whites until they form stiff peaks. Add the sugar and continue whisking the eggs until whites are firm and glossy. In a separate bowl mix the egg yolks, cinnamon, oil, rum and water.

Lightly whip the cream.

When chocolate is melted allow to cool for 4-5 minutes. Stir in the yolk mixture then briskly stir in ¼ of the egg whites. Spoon over the rest of the egg whites and 2 tbsp. of the cream and gently fold in.

Pour into serving dishes or glasses. Cover with cling wrap and chill in the fridge. Stir the icing sugar into the rest of the cream and spoon over the mousse before serving.



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