Monday, June 11, 2012

Spiced Chocolate Mousse

I tried this recipe last night and was really happy with how it came out. I will definitely make this recipe again. It is so easy to make, perfect for a last minute dessert.

This mousse is very light and creamy. It has a great flavor from the chocolate and cinnamon and a little kick from the cayenne pepper. Over the last few years the use of chocolate and chili pepper has become very popular but there is a reason...they compliment each other extremely well. There is enough heat from the cayenne to give you a slight burn but it is not too hot, where you will not enjoy yourself. If you do not like any spice, reduce the amount of cayenne or eliminate it all together.

Spiced Chocolate Mousse (Adapted from Sweet & Skinny by Marisa Churchill)
Makes 4 servings

8 tbsp semi sweet chocolate chips
1 pint of heavy cream
1 tsp vanilla extract
1 tbsp confectioner sugar
4 tablespoons plus 4 teaspoons of good quality unsweetened cocoa powder, dutch processed or natural
1 tsp cinnamon
3/4 to 1 tsp cayenne pepper
1/4 roasted almonds-chopped
Sea salt

1. In a small microwavable bowl, add chocolate chips with 8 tsp water. Microwave until you can stir mixture smooth (about 45-60 secs) set aside.

2. In a stand mixer or hand held mixer, beat the heavy cream until is starts to thicken. Add in 1 tsp vanilla and 1 tbsp confectioners sugar. Continue to beat until stiff peaks form.

3. Add melted chocolate to whipped cream and whisk together until mixture is smooth and chocolate is incorporated. Whisk in the cocoa powder, cinnamon and cayenne pepper until they are well combined.

4. Divide the mousse into serving cups. Cover with plastic wrap and refrigerate for at least 15 minutes before serving. Top with almonds and a pinch of sea salt and serve.

**You can make the mousse ahead of time, up to two days in advance. Cover with plastic wrap; add the topping just before serving.

To make the chocolate garnish:
Heat 1/2 cup of chocolate chips in a microwave until melted. Heat 1 minute, stir and continue to heat in 20 second intervals until melted and smooth. Add chocolate to a plastic sandwich bag and snip the corner to make a small hole. On wax paper, pipe out a design and refrigerate until chocolate is set. Remove the design for the wax paper carefully.

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