Recipe by Chef John
"This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate."
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3 1/2 ounces
dark chocolate, chopped
ground dried chipotle pepper
1 tiny pinch
large egg yolks
heavy whipping cream, chilled
heavy whipping cream, chilled
Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert person, but I like mousse, trifles, pudding etc. I received a couple good quality chocolate bars (Lindt) for xmas. The first time I made this I used the dark chocolate one. I did use less chili because I'm sensitive to hot spice, but it didn't bother me. It was killer good. The second time I used the milk chocolate bar because it was all I had. Equally good in a different way... softer, fluffier, more subtle. I used the full amount of chili powder. 2 more times with the dark chocolate. Every time is excellent. I'm now going to look for good quality sugar free chocolate so I can experiment with a diabetic friendly version for my husband. This recipe rivals chocolate mousse that I have eaten in any high quality restaurant. Thank you Chef John!
This is the best recipe for chocolate Mousse I have found! It so rich, and simple to make. I did not add as much pepper as it said though. Would rate it ten stars if I could! :) Thumbs up for Chef John!
Delicious! And OH, SO EASY! Very elegant and romantic dessert. I'd make it again. Used a dark chocolate candy bar with 77 Percent Cocoa. Also, added a couple of teaspoons of powdered sugar to stabilize the whipped cream and to balance the bitterness of the chocolate. Very happy with the results. Another great recipe from Chef John!
This recipe is delicious and very easy. My husband loves mint so I used half dark chocolate and half mint dark chocolate. Turned out really nice. Will certainly do this one again.
Very good and pretty easy to make. I did think the amount/portions were a bit off. I doubled it and if I did really want to serve 8 people, I don't think there would have been quite enough mousse. You definitely don't need a big portion of this though.
Love it! I'm a huge fan of dark chocolate and this recipe is fantastic. This was my first attempt at making mousse and I found the video and instructions easy to follow. The mousse held up well to me piping it into individual dessert cups. My fiancé found it to not be sweet enough so maybe next time I'll add sugar to my heavy cream before whipping it. I on the other hand thought it was just right. I used Lindt 70% cocoa, smooth dark chocolate.
I've made this a few times now and it is delicious!!! I even subbed dark mint chocolate for half the chocolate and that was great too! I will be making this more in the future.
I looked and looked at recipes because I wanted to make something for National Chocolate Mousse Day (April 3) and decided on this one and WOW, it did not disappoint. I added the pepper but only had cayenne and I added strong coffee to the chocolate instead of water. It made for a hint of coffee that did not overpower the chocolate. This recipe is a winner!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Dark Chocolate Mousse
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 223
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