Chili and Raspberry Chocolate Mousse

The other day, the younger minion wanted something for dessert and suggested chocolate mousse.
It’s pretty simple to do if you just want it plain (not that my version is difficult), but she suggested a sort of mix with a certain chocolate truffle recipe we have.


So, to the laboratory (well, it’s a kitchen, it’s almost the same thing)!


50 g dark chocolate, finely chopped

50 g milk chocolate,  finely chopped

30 g raspberries (frozen or otherwise, it doesn’t matter)

1 small chili

1,8 cups (4,5 dl) whipping cream

40 g butter

3 egg yolks


This makes for about 3 “coffee mugs” (because that was all I could find in our cabinet for right then), but I’d actually recommend a smaller container (therefore, smaller and more portions) since this is incredibly rich in flavour and while you probably can eat more of it, you won’t want to see it for a few weeks again.
As an interesting anecdote; I cannot say or think “Chocolate Mousse” without thinking of the muppets “Swedish Chef“. And if you’ve never seen him attempting chocolate mousse in his unique way, you really should ;)
Link here: The Swedish Chef, Chocolate Mousse


So, anyway. Now you need to chop up the chocolate, both kinds, quite finely and put them into a large-ish bowl for now. Try to not cheat too much, or you will get chocolate lumps in your mousse (but hey, that’s quite good too now that I think about it).


Then, chop up the chili, (remember to remove the seeds!) and the raspberries as well and put both of them in a small pot on the stove together with the butter and 0,8 cups (2 dl) of the cream. Crank up the heat and let it boil.

If you’ve never handled chili before, try to not get too much on your hands and do not, under any circumstances, forget about it and try to rub your eyes!


After it has boiled (you can leave it boiling for a minute to let all the flavours mix), pour it over the chopped chocolate and mix well with a spatula until it’s smooth.

This cools pretty quickly (which is a good thing), so mix in the egg yolks when it’s not much more than body temperature, one at a time, until they’re completely blended. (Then the egg whites can be used to make meringues!)

Now, whip the rest of the cream (1 cup/2,5 dl) until it’s… Well, whipped.


Generally, it should be soft enough to be able to slide off a spoon to not make your mousse grainy (but it’ll still taste perfect), but with this chocolate mix, it didn’t seem to matter very much, considering I accidentally over-whipped (is that a word? It is now) my cream.

Still armed with the spatula, carefully fold in the whipped cream into the chocolate mix.


Make sure it all blends together and just pour (or, uh, scoop is probably more accurate) over into your container of choice and put it in the fridge for about an hour.


Decorate however you want and you’re done!

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~ by eldestminion on February 10, 2013.

6 Responses to “Chili and Raspberry Chocolate Mousse”

  1. Reblogged this on

  2. Reblogged this on The ObamaCrat.Com™ and commented:
    Oh My Lord…..this recipe just made me get a lump in my throat. The little minion has great taste. I’m off to make this recipe right now. Thank you The Eldest Minion.

  3. Looks delicious!!

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