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Not just any chocolate mousse, but a do-ahead chocolate mousse infused with the heart-warming burn of chilli, and the richness of cashews, Mexican-style. There is no cream in the mousse, so feel free to add a drizzle over the top if you like.
Ingredients
100g/3½oz dark chocolate (70% cocoa solid content)
½ tsp ground cinnamon
½ tsp dried roasted chilli flakes or cayenne pepper
3 medium free-range eggs, separated
4 tbsp honey
25g/1oz roasted salted cashew nuts, finely ground
whole salted cashews, to serve
Method
1. Chop the chocolate and melt it in a heatproof bowl set over a pan of simmering water, stirring well. As soon as it starts to melt, add the cinnamon and chilli flakes or cayenne. Take the pan off the heat and stir the chocolate until completely melted and smooth. Allow to cool for ten minutes.
2. Beat the egg yolks and honey in a bowl until pale and creamy. Stir in the cooled chocolate and ground cashew nuts.
3. Beat the egg whites until they form soft peaks, then gently fold them into the chocolate mixture.
4. Spoon into four small ramekins (you will have two left over for seconds) or into one large bowl to share. Cover and chill for three hours or overnight.
5. To serve, top with whole cashew nuts.
 Show me more dark chocolate recipes
Show me more Jill Dupleix recipes
Find out more about these ingredients and techniques:
Cinnamon
Chilli
Eggs
Honey
Cashew
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