- Active time:15 min
- Start to finish:4 hr (includes chilling)
RECIPE BY RAQUEL CARENA
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
ground coffee beans
70%-cacao bittersweet chocolate, chopped
large egg whites
Grind peppercorns with mortar and pestle.
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.
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.
Spoon mousse into glasses and chill at least 3 hours.
- 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.