In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
ā¢The egg whites in this recipe are not cooked.
ā¢Mousse can be chilled up to 3 days.
Recipe information
Total Time
4 hr (includes chilling)
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Grind peppercorns with mortar and pestle.
Step 2
Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
Step 3
Melt chocolate in a large bowl. Stir in cream. Cool slightly.
Step 4
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
Step 5
Spoon mousse into glasses and chill at least 3 hours.
