Uti's Mousse au Chocolat without alcohol – but a little spicier

Ingredients for 12 servings:

• 500 g dark chocolate
• 500 g chocolate, whole milk
• 12 m.-sized eggs
• 1,000 ml cream
• 150 g sugar
• 2 tbsp water, warm
• 1 pinch of salt
• 2 pinch(s) chili powder
• 2 mint leaves
• some powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours 15 minutes

my wife’s favorite mousse

First, chop all the chocolate into small pieces and carefully melt it in a double boiler until no lumps remain (important!). In the meantime, separate the eggs. Beat the egg whites with the salt until stiff peaks form. Beat the egg yolks with the sugar, chili, and warm water until the mixture has almost doubled in size (the color will also become much lighter). Finally, whip the cream until stiff peaks form (this is best done in several batches). It doesn’t have to be completely stiff, but it should have a certain consistency. Now mix the individual components together quite quickly. First, add the chocolate to the egg mixture and mix thoroughly. Then add the egg whites and fold them in briefly, and finally the cream. I personally perform all these steps using the reverse setting on my hand mixer until the mixture is uniformly colored and homogenous. Pour the mousse into a large glass bowl, let it rest in a cool place for 30 minutes, and then refrigerate for at least four hours. If you want to serve the finished mousse in a glass bowl, we recommend arranging two mint leaves in the center and dusting them with a little powdered sugar. Use a wet tablespoon to twist out the balls and serve.