Chilled Chocolate Mousse
with Cayenne Pepper
3 ounces high quality bittersweet dark chocolate
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon cayenne pepper (or to taste)
4 large egg whites at room temperature
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
4 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
Chocolate curls
Scald and stir in saucepan over low heat:
2 cups heavy cream
1/4 cup powdered sugar
3 ounces grated high quality bittersweet dark chocolate
1/2 teaspoon pure vanilla extract
1/4 teaspoon cayenne pepper (or to taste)
Pour part of this over:
4 beaten egg yolks
Return sauce to pan. Stir custard constantly over low heat until it thickens slightly. Do not overcook. Cool by placing pan in cold water. Chill. That means both you and the chocolate.
In a separate bowl, beat 4 egg whites until soft peaks form. Gradually add 1/4 cup powdered sugar and 1/2 teaspoon vanilla. Continue beating until stiff peaks form.
Fold chilled chocolate mixture into egg whites. Volume will decrease, but don’t worry; we’re after quality, not quantity. Refrigerate and take a break.
In a separate bowl, whip 2 cups heavy cream, gradually adding 1/2 teaspoon vanilla until stiff peaks form. Fold 1/2 of whipped cream into chocolate mixture.
Spoon a layer of whipped cream into bottom of stemmed glasses, reserving 1/4 cup for topping. Divide chocolate mixture evenly among glasses. Pipe a dollop of remaining whipped cream on top of each serving. Garnish with chocolate curls and refrigerate until ready to serve.
Serves 6-8 and can be made one day ahead. When your guests arrive, smile. You’re ready for them.