Spicy Honey Chocolate Mousse

Spicy Honey Chocolate Mousse


9 oz (250 g) dark melted chocolate
1 pint (500 ml) whipping cream
¼ cup (90 g) honey
5 tbsp (75 ml) water
5 yolks, 1 whole egg
1 tsp (6 g) cayenne pepper

Chocolate-Mousse-Raspberry-Parfaits-4 50Melt the chocolate, set aside. Whip the cream.
In a pot bring the honey and water to a boil. With a mixer whisk the yolks and whole egg until light and fluffy then pour the boiling honey/water combination into the mixture and continue to whisk on high, until it reaches room temperature. Blend the cayenne into the chocolate then fold it into the egg/honey mixture. Finally fold in the whipping cream. Pour into serving cups or parfait glasses and refrigerate until it sets. Decorate with a small dab of whipping cream and fresh raspberries or strawberries.

(This should make 8-12 servings )

To print this recipe please go to Spicy Honey Chocolate Mousse

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