Chili Chocolate Mousse - cooking recipe

Ingredients

3 1/2 oz dark chocolate, chopped
3 None red chilies, 1 chili deseeded and finely chopped, 2 chilies left whole
2 None egg yolks
1 tsp vanilla extract
1 tsp instant coffee powder, dissolved in 2 tbsp hot water
3/4 cup heavy cream, whipped to stiff peaks

Preparation

For the chocolate chilies, melt the chocolate in a bowl above a pan of gently simmering water. Dip the 2 whole chilies in the chocolate and set on a sheet of parchment paper to dry. Set the melted chocolate aside in a warm place.
For the mousse, whisk the egg yolks, chopped chili, vanilla extract and coffee together in a bowl above a pan of gently simmering water for 6-8 mins, until creamy. Remove from the heat. Stir the egg mixture into the remaining melted chocolate then fold in the whipped cream. Transfer the mixture to a piping bag with a medium-sized tip and pipe into serving glasses. Chill for 2 hours. Garnish with the chocolate chilies and serve.