Ghost Pepper Chocolate Mousse
Ingredients:
8 oz dark chocolate, finely chopped
1 1/2 cups heavy cream
1/4 teaspoon Ghost Pepper Pepper Puree (adjust to your heat level)
3 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
Melt Chocolate: Place the finely chopped dark chocolate in a heatproof bowl and set aside.
Infuse Cream: In a small saucepan, heat 1/2 cup of heavy cream over low heat until it's just about to boil. Add the ghost pepper puree the cream and let it infuse for about 5-10 minutes.
Combine with Chocolate: Pour the infused cream over the chopped chocolate. Let it sit for a minute to melt the chocolate, then stir until smooth. Allow the mixture to cool to room temperature.
Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined.
Combine Mixtures: Gradually add the egg mixture to the cooled chocolate mixture, stirring continuously until well incorporated.
Whip Cream: In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form.
Fold: Gently fold the whipped cream into the chocolate mixture until no streaks remain.
Chill: Divide the mousse into serving glasses or ramekins and refrigerate for at least 2 hours, or until set.
Serve: Once set, the mousse is ready to be served. You can garnish with additional whipped cream, chocolate shavings, or a sprinkle of ghost pepper flakes for an extra kick, if desired.
8 oz dark chocolate, finely chopped
1 1/2 cups heavy cream
1/4 teaspoon Ghost Pepper Pepper Puree (adjust to your heat level)
3 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
Melt Chocolate: Place the finely chopped dark chocolate in a heatproof bowl and set aside.
Infuse Cream: In a small saucepan, heat 1/2 cup of heavy cream over low heat until it's just about to boil. Add the ghost pepper puree the cream and let it infuse for about 5-10 minutes.
Combine with Chocolate: Pour the infused cream over the chopped chocolate. Let it sit for a minute to melt the chocolate, then stir until smooth. Allow the mixture to cool to room temperature.
Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until well combined.
Combine Mixtures: Gradually add the egg mixture to the cooled chocolate mixture, stirring continuously until well incorporated.
Whip Cream: In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form.
Fold: Gently fold the whipped cream into the chocolate mixture until no streaks remain.
Chill: Divide the mousse into serving glasses or ramekins and refrigerate for at least 2 hours, or until set.
Serve: Once set, the mousse is ready to be served. You can garnish with additional whipped cream, chocolate shavings, or a sprinkle of ghost pepper flakes for an extra kick, if desired.
