Chili Chocolate Mousse

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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