Spice up your dessert with this smooth and creamy chocolate mousse.
125g dark chocolate
10g unsalted butter
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 cup 35% whipping cream
3 tablespoons granulated sugar
1 pint fresh raspberries
1 bunch of mint
Separate egg whites and yolks. Small bowl for the yolks and a big bowl for the whites (will need them later).
Whisk egg yolks
Melt chocolate and butter. Fill a medium-sized pot with one to two inches of water and bring to a boil. Place a slightly smaller, heat-safe bowl on top of the pot. Put your chocolate and butter in the bowl and stir often, making sure that all the chocolate and butter have melted. Once melted, take the bowl off the pot and stir in your nutmeg and cayenne pepper. Set aside to cool.
Whip cream to stiff peaks
Whip egg whites. Add sugar and beat until firm peaks (so a little less stiff than the cream).
Using a rubber spatula, gently fold egg yolks into whipped cream. Try not to overfold – some yellow streaks are fine!
Pour melted chocolate into the cream/yolk mixture. Fold about 8 times. Again, some streaks are A-OKAY.
Add a quarter of the egg whites into the chocolate mixture. Fold through until incorporated.
Pour the chocolate mixture into the rest of the egg whites. Gently fold until incorporated and there are no white lumps.
Divide the mixture between 12 dessert cups. Cover and refrigerate overnight.
Garnish raspberries and finely chopped mint. Enjoy!