-
1
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend.
-
2
Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes.
-
3
Add the chocolate and stir until melted and smooth.
-
4
Remove from the heat.
-
5
Using an electric mixer, beat the egg whites in another large bowl to soft peaks.
-
6
Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form.
-
7
Remove the chocolate from over the water.
-
8
Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
-
9
Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight.
-
10
Spoon the mousse into 6-ounce bowls.
-
11
Top with spicy whipped cream and serve.
-
12
2 cups olive oil
-
13
4 teaspoons dried crushed red pepper flakes
-
14
Combine the oil and crushed red pepper flakes in a heavy small saucepan.
-
15
Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
-
16
Remove from heat.
-
17
Cool to room temperature, about 2 hours.
-
18
Transfer the oil and pepper flakes to a 4-ounce bottle.
-
19
Seal the lid.
-
20
Refrigerate up to 1 month.
-
21
Inactive Prep Time: 2 hours
-
22
1 cup heavy cream
-
23
1/4 cup granulated sugar
-
24
Cocoa powder
-
25
Ground cayenne pepper
-
26
With an electric mixer, whip cream gradually adding the sugar until soft peaks form.
-
27
Top with a dusting of cocoa powder and a pinch of cayenne.
-
28
Serve immediately.
