Serves 4:

For the mousse

  • 300gr dark chocolate
  • 2 fresh chili peppers
  • 3 eggs
  • 50gr caster sugar
  • 150ml fresh cream

For the decoration

  • 100ml fresh cream


  1. Start opening the chili, remove the seeds inside, and chop it.
  2. Take a pot and pour the fresh cream, add the chili and bring it to the boil.
  3. Let the cream infuse the chili for 2 hours.
  4. After 2 hours reheat the cream and then filter it to remove the chili.
  5. Shred the chocolate into a bowl and let it melt in a bain-marie. When fully melted, add the cream, add the red yolks and mix it.
  6. Now put the white yolks and the caster sugar in a mixer and whip until you reach a white and firm foam consistency.
  7. Add the foam to the chocolate and fold it with a movement from the bottom to the top.
  8. The mousse is now ready, you can now fill your moulds and let them rest in the fridge for 3 hours.
  9. When ready, whip the fresh cream and decorate the mousse using a piping bag.
  10. If you like you can also decorate with nuts, sugar or a little chili pepper!

Buon Appetito!