Name: Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)
Cook time: 15 min
Total time: 4 hr (includes chilling)
Yield: Makes 4 servings
Ingredients: 1/4 teaspoon Sichuan peppercorns; 1/3 cup heavy cream; 1 1/2 teaspoon ground coffee beans; 4 ounces 70%-cacao bittersweet chocolate, chopped; 3 large egg whites; 1 tablespoon sugar; Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins; 4 (4- to 5-ounces) serving glasses or ramekins; Accompaniment: lightly sweetened whipped cream

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Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)John Kernick

In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.

Cooks' notes:

•The egg whites in this recipe are not cooked.
•Mousse can be chilled up to 3 days.

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