Red Chile Chocolate Mousse
featuring OBTC Hatch Red Chile Powder from Hatch, New Mexico
| Cook and Prep Time: 45 minutes |
| Cook and Prep Time: 45 minutes |
Ingredients:
- 1Â tsp. unflavored gelatinÂ
- 4Â Tbsp. water, dividedÂ
- â…” cup unsweetened cocoa powder
- ¼ cup OBTC Mesquite Honey (or any unfiltered honey)
- 2 tsp. OBTC Hatch Red Chile Powder, plus more for garnishÂ
- 1Â tsp. instant espresso powderÂ
- ⅛ tsp. Pink Himalayan Sea Salt
- 1 large eggÂ
- Âľ cup low-fat milkÂ
- 2 ounces bittersweet chocolate, choppedÂ
- 1 ½ tsp. OBTC Mexican Vanilla Bean Extract
- 4 egg whites
- ½ cup packed light brown sugarÂ
- ½ tsp. cream of tartarÂ
Directions:
- Sprinkle gelatin over 2Â Tbsp. water in a small bowl; set aside.
- 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.
- 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.
- 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.
- Chill the mousse until set, at least 2 hours. Sprinkle with obtc hatch red chile powder.
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