Chocolate Chilli Mousse

1. 1

   Melt chocolate in a heatproof bowl over a pan of boiling water. Set aside to cool but not set.

2. 2

   Beat the egg yolks and sugar until pale and thick.

3. 3

   Whisk egg whites in a nother bowl until stiif .

4. 4

   Using a metal spoon fold the melted choclate into the egg yolks.

5. 5

   Add most of the crushed pistachios, chilli and alcohol to the mixture and mix well.

6. 6

   Fold in the whipped cream.

7. 7

   Gently fold in the egg whites.

8. 8

   Pour into a dish, cover with clingfilm and chill for at least 3 hours or until set.

9. 9

   Sprinkle remainder of pistachios over the mousse just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.