200ml/7fl oz double cream
1 red chilli, seeds removed, flesh chopped
55g/2oz dark chocolate, melted
2 tbsp Greek-style yoghurt
250ml/9fl oz double cream, whipped until soft peaks form when the whisk is removed
½ small mango, peeled, stone removed, flesh cut into pieces
½ small mango, peeled, stone removed, flesh cut into pieces
½ orange, juice only
1 tsp freshly grated root ginger
½ red chilli, seeds removed, flesh thinly sliced
2 ready-made shortbread biscuits, to serve
For the mousse, bring the cream and chilli to the boil in a pan. Strain the mixture through a fine sieve and reserve the liquid.
In a bowl, whisk together the chilli cream and melted chocolate until smooth and well combined. Set aside to cool.
In a separate bowl, carefully fold the Greek-style yoghurt into the whipped cream with a metal spoon until well combined.
Carefully fold the cooled chocolate mixture into the whipped cream mixture with a metal spoon until well combined.
Arrange the mango chunks at the bottom of two ramekins, and spoon the chocolate and cream mixture over the top. Chill in the fridge for at least 20 minutes.
For the salsa, in a bowl, mix together all of the salsa ingredients until well combined.
To serve, place one of the chilli chocolate mousses, still in its ramekin, into the centre of each of two serving plates. Place one of the shortbread biscuits alongside each. Serve the mango and pineapple salsa in dipping bowls alongside.
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