Chocolate Chilli Mousse - cooking recipe

Ingredients

140 g dark chocolate (80% cocoa min)
100 g white chocolate
3 medium eggs (Seperated)
2 tablespoons caster sugar
85 g pistachios (crushed)
1/2 teaspoon chili powder
2 tablespoons brandy
250 ml double cream (whipped)

Preparation

Melt chocolate in a heatproof bowl over a pan of boiling water. Set aside to cool but not set.
Beat the egg yolks and sugar until pale and thick.
Whisk egg whites in a nother bowl until stiif .
Using a metal spoon fold the melted choclate into the egg yolks.
Add most of the crushed pistachios, chilli and alcohol to the mixture and mix well.
Fold in the whipped cream.
Gently fold in the egg whites.
Pour into a dish, cover with clingfilm and chill for at least 3 hours or until set.
Sprinkle remainder of pistachios over the mousse just before serving.