2000s Recipes + Menus
Mousse au Moka et Poivre (Mocha Mousse with Sichuan Peppercorns)
Serves 4
- Active time:15 min
- Start to finish:4 hr (includes chilling)
RECIPE BY RAQUEL CARENA
September 2008
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
- 1/4 teaspoon Sichuan peppercorns
- 1/3 cup heavy cream
- 1 1/2 teaspoons ground coffee beans
- 4 oz 70%-cacao bittersweet chocolate, chopped
- 3 large egg whites
- 1 tablespoon sugar
-
Equipment:
a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-oz) serving glasses or ramekins -
Accompaniment:
lightly sweetened whipped cream
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Grind peppercorns with mortar and pestle.
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Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
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Melt chocolate in a large bowl. Stir in cream. Cool slightly.
-
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
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Spoon mousse into glasses and chill at least 3 hours.
Cooks’ notes:
- The egg whites in this recipe are not cooked.
- Mousse can be chilled up to 3 days.
- We’ve also got a web-exclusive recipe using the leftover Sichuan peppercorns.
- Keywords
- raquel carena,
- buy this make that,
- dessert,
- chocolate,
- coffee
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