Red Chile Chocolate Mousse
featuring OBTC Hatch Red Chile Powder from Hatch, New Mexico
| Cook and Prep Time: 45 minutes |


  • 1 tsp. unflavored gelatin 
  • 4 Tbsp. water, divided 
  • ⅔ cup unsweetened cocoa powder
  • ¼ cup OBTC Mesquite Honey (or any unfiltered honey)
  • 2 tsp. OBTC Hatch Red Chile Powder, plus more for garnish 
  • 1 tsp. instant espresso powder 
  • ⅛ tsp. Pink Himalayan Sea Salt
  • 1 large egg 
  • ¾ cup low-fat milk 
  • 2 ounces bittersweet chocolate, chopped 
  • 1 ½ tsp. OBTC Mexican Vanilla Bean Extract
  • 4 egg whites
  • ½ cup packed light brown sugar 
  • ½ tsp. cream of tartar 


  1. Sprinkle gelatin over 2 Tbsp. water in a small bowl; set aside.
  2. Combine cocoa, raw honey, hatch red chile powder, espresso powder, and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, about 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate, and vanilla. Stir until the chocolate is melted and fully incorporated.
  3. Beat egg whites, brown sugar, and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
  4. Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.
  5. Chill the mousse until set, at least 2 hours. Sprinkle with obtc hatch red chile powder.

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