The Talk: Spicy Dessert
Curtis Stone shared a sweet and spicy treat to finish off a delicious pepper-inspired meal. Check out his Chocolate Chile Mousse recipe. It’s a great way to round out a menu featuring Blistered Padron Peppers and a Spicy Salsa Ribeye Steak.
“Chocolate and chile is a beautiful little combination,” Stone promised. Will you be trying this spicy dessert? I think it sounds awesome, but tell me your thoughts in the comments.
The Talk: Curtis Stone Chocolate Chile Mousse Recipe Ingredients
- 1/2 cup Whole Milk
- 10 oz chopped Bittersweet Chocolate
- 6 tbsp melted Unsalted Butter
- 1 1/3 cups Heavy Cream
- 1 halved Red Jalapeno Chile
- 4 separated Eggs
- 1 1/3 cups Powdered Sugar
- Whipped Cream Ingredients
- 1 cup Heavy Whipping Cream
- 1 seeded, fine chopped Red Thai Chile
- 2 tbsp Powdered Sugar
Curtis Stone: The Talk Chocolate Chile Mousse Recipe Directions
- In a saucepan, stir milk with jalapeno. Cover and simmer on medium. Take off heat and let infuse for half an hour.
- Over a double boiler, stir chocolate until it is smoothly melted.
- Strain milk through a fine sieve into the melted chocolate, stirring to combine. Let stand about 15 minutes, until cool to touch.
- Beat egg yolks with 2/3 cup powdered sugar and melted butter until the mixture is light.
- Use the whisk attachment on a stand mixer to beat in egg whites with 2/3 cup confectioner’s sugar until soft peaks form.
- Fold egg yolks into the cooled chocolate using a spatula. Then fold in half the egg whites until combined. Add the remaining egg whites into the mix.
- Beat cream into soft peaks. Fold whipped cream into the chocolate to form a mousse, but don’t over mix.
- Cover and chill for three hours before serving.
- Combine heavy cream and powdered sugar with an electric mixer. Once it forms thick, loose peaks, stop mixing. Add the Thai chile.
- Serve mousse topped with a dollop of the spicy whipped cream.