A couple of weeks ago Michelle ordered some sauces and rubs from Angus & Oink (if you haven’t tried them yet please do as they are seriously tasty). In the box they very kindly sent her a bar of their “Popping Candy Chilli Fudge Chocolate”, the result of partnership between Angus & Oink and Cocoa Ooze. Now this chocolate packs a proper hit of chilli, so often lacking in chilli chocolate. It got me thinking about how we could incorporate this into a recipe. I make a very good salted caramel chocolate mousse, or at least my friends all tell me its good and there is never any leftover. I got to thinking that the salted caramel would work well with the fieriness of the chilli and the bitterness from dark chocolate. The result is a decadent adult dessert which has been given a big thumbs up by both our husbands (even my own who claims he’s not got a sweet tooth!).
chilli-chocolate-caramel-mousse
Print recipe
| Serves | 6 |
Ingredients
- 100g granulated sugar
- 2 tbsp water
- 30g butter
- 1 pinch sea salt
- 200 ml double cream
- 50g Angus & Oink chilli chocolate
- 50g dark chocolate
- 3 large eggs (yolk & white separated)
Directions
| To make the caramel place the sugar in a saucepan, add 2 tbsp of cold water and dissolve the sugar over a low heat. Bring to a slow simmer but do not stir as this will cause the sugar to crystallise. When the syrup starts to colour round the edge, give the syrup a gentle swirl around the pan as this will allow the caramel to cook through. Allow it to become a nice dark brown colour, but do not stir. Once you have reached a nice colour, take the pan off the heat and stir in the butter and salt. | |
| In a separate pan bring the double cream up to boiling point and add this to the caramel, continue to stir until smooth, ensuring that all the caramel is dissolved in the warm cream. | |
| Break up both bars of chocolate and add to the pan, mix it through until completely melted before adding the egg yolks and giving the mixture a good stir to incorporate everything together. | |
| Finally whisk up the egg whites in a clean bowl until they have formed firm but not stiff peaks. Fold the egg whites gently through the chocolate before dividing into six serving dishes. Refrigerate for 5 hours before serving. | |
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This sounds, and looks, delicious. Chocolate for colder months I think!
Thank you Claire, it’s such an easy mousse to make, easily my daughters favourite dessert. Lesley x
Wow, this really sounds gorgeous! I’ve never tried chilli with chocolate before – though I’ve heard great things about it, so I really ought to give it a go. love how you’ve presented these too. they look very inviting. #CookBlowShare
Angela x
Thank you Angela, I’ve always made this chocolate mousse but decided to spice it up with some chilli chocolate, just adds a nice warmth. Thank you, lovely to hear nice comments about our styling.
Sounds good, so interesting to use chilli chocolate
Thanks, have to say its a family favourite.
Ooooh this looks and sounds delicious! Thank you for sharing with #CookBlogShare x
Thanks Kirsty, its such a delicious dessert and of course for those that don’t like chilli its easiest enough to replace with with a normal chocolate.
I adore chili chocolate and this dessert sounds fabulous! Thank you for bringing it to #CookBlogShare:)
You’re welcome Monika, a favourite dessert in my house and easy to prepare.
Yum, I love the combination of chilli and chocolate. These look really delicious. What a great idea for a dinner party dessert. #CookBlogShare
They are ideal for a dinner party @mealsandmakes prepared well ahead and served straight from the fridge.
This looks absolute yum
Thank you Lathiya.
Oh yummy! I do like chocolate and chilli together and it’s a great idea to put them in a mousse!
Thanks Corina, such a great combination isn’t it. This particular chocolate is local to us as well from Cocoa Ooze in Aberdeen, a great local company and amazing products.