Spicy Chocolate Mousse With Pomegranate Compote - cooking recipe

Ingredients

2 None small pomegranates, 1/2 squeezed, seeds of 1 1/2 removed from skin
75 ml cranberry juice (approx.)
1.2 tsp cornflour
3 tbsp caster sugar
150 g dark chocolate, roughly chopped
1 None red chilli, deseeded and finely chopped
1 None fresh egg
200 ml double cream, whipped
None None Chilli flakes, to decorate

Preparation

Place the pomegranate juice in a measuring cup and fill with cranberry juice up to 1/3 cup. Mix the cornstarch and 2 tbsp juice until smooth. Place the remaining juice in a saucepan along with 1 tbsp sugar and bring to a boil. Then stir in the cornstarch mixture into the pan and simmer for 1 min. Remove from heat and allow to cool a little. Stir in the pomegranate seeds and allow to cool completely.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir in the chili, remove from the heat and allow to cool slightly.
In a large bowl, beat the egg and 2 tbsp sugar until creamy and set aside. Fold the chocolate and one-third of the cream into the egg mixture. Fold in the remaining cream. Spoon half the mousse into 4 glasses, then spoon in the pomegranate compote, reserving a little for decoration. Spread the remaining mousse on top and chill for 4 hours. Decorate with the chili flakes and remaining pomegranate seeds.