Chimayo Chile and Chocolate Mousse

In Dessert by Mark MaskerLeave a Comment

If you’re looking for a foolproof chocolate mousse recipe that also has some chile love in it, this chimayo chocolate mousse is the ticket. Make the dessert in advance, refrigerate and then just garnish with a little whipped cream, light sprinkling of chile powder and fresh mint for a gorgeous presentation. It’s just one of the holiday desserts you’ll find in our Heavenly Holiday Heat feature, here.

chimayo chocolate mousse
Chimayo Chile and Chocolate Mousse
Print Recipe
Heat Scale: Mild
Servings
4 servings
Servings
4 servings
chimayo chocolate mousse
Chimayo Chile and Chocolate Mousse
Print Recipe
Heat Scale: Mild
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Put the cold water in a small bowl and sprinkle the gelatin over it. Let it stand for about one minute to soften. Add the boiling water and stir until the gelatin is completely dissolved. The mixture should be clear. Stir together the sugar, cocoa and red chile in a small mixer bowl. Add the heavy cream and the vanilla. With a hand mixer beat at medium speed until stiff peaks form. Pour in the gelatin mixture and beat until well blended. Spoon into serving dishes. Chill for at least 2 hours.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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