Spicy Mayan Chocolate Mousse

Spicy Mayan Chocolate Mousse



Who doesn’t love a bit of chocolate? I’ve gone, through the years,
from gorging myself on sweet, Cadbury’s Milks Chocolate as child at
easter, to savouring a small piece of dark, almost black, 88% cocoa
under my tongue in a sort of ecstasy. On lazy Sunday afternoons in the
Winter, the ever-present Winter sun of the Highveld would stream through
our living room windows and we would all sit around, as a family, on
the floor or the sofas, reading consecutive bits of the Sunday Paper and
nibbling on the 3 or 4 slabs of chocolate my Mom had bought earlier
on. Mint or Topdeck were my nibbles of choice. I loved to split the
white from the dark on the Topdeck to melt each in my mouth separately.

I was really only introduced to the idea of adding chili to chocolate
a few years ago in an ice-cream confection in a cosy restaurant in
Johannesburg. The idea of adding a spice used traditionally in savoury
dishes to a sweet scoop of ice-cream was both foreign and exhilarating
to me, and I was hooked straight away. What a combination!

Spicy Mayan Chocolate Mousse

200 g dark chocolate (60 – 70 %)
120 ml heavy cream
4 tsp sugar
6 egg whites
½ tsp ground cinnamon
¼ tsp cayene pepper
¼ tsp ground cloves

- melt chocolate in a large bain marie

- Heat cream with spices until just boiling, remove from heat

- Add cream to chocolate and mix until mixture thickens and is completely smooth

- Whip egg whites until soft peaks form. Add sugar and continue whipping until stiff, but not dry

- Take about 2 Tbsp egg white and mix into chocolate mix to lighten.
Gently fold in the rest of the egg white in 4 batches until
incorporated

- Makes 6 – 8 individual portions or one large bowl

- Refrigerate for at least an hour before eating, can be made the day before.





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