Spiced chocolate , black pepper and coffee mousse
A smooth spiced chocolate mousse with the subtle taste of black pepper. It is so tasty that you would want more than one . Nice dessert that is too good to share.
150 grams dark chocolate, 70% cocoa solids, broken into small pieces
30 grams unsalted butter
1 shot of espresso coffee
1 tsp ground cinnamon
1/2 tsp ground cardamon
2 Tbsp boiling water
3 eggs, separated
50 grams caster sugar
1 tsp vanilla bean paste
freshly ground black pepper
125 mls double cream
- Melt 100 grams of the chocolate in a small saucepan set over a low heat. Remove the pan from heat and stir in the butter gently until the mixture has completely melted and is smooth. Set aside to cool.
- Combine the coffee, cinnamon and cardamon in a bowl with boiling water. Leave to cool.
- Put the egg yolks and half of the sugar into a large bowl and whisk together using an electric hand whisk until the mixture is pale. Add the cooled chocolate mixture, the vanilla and a generous grinding of black pepper. In a separate mixing bowl, whisk the egg whites until stiff peaks form. Set aside.
- In another bowl, whisk the cream together with the remaining sugar until stiff peaks form, but be careful not to overbeat the mixture or it will become too thick.( to rescue over beaten cream, add a little bit more of cream and gently fold it in).
- Gently fold the egg whites into the chocolate mixture a heaped spoonful at a time, always folding rather than stirring, to keep the mousse light. Next, fold in the whipped cream gradually in the same way.
- Divide the mixture between 4 glasses and chill in the fridge for a minimum of 3 hours. Just before serving, chop the remaining chocolate and sprinkle on top for decoration.