Excellence Chilli Mousse

Recipe by THOMAS SCHNETZLER, Lindt Maître Chocolatier


  • 260g Lindt Excellence Chilli, melted
  • 200ml Pure cream, 35% fat
  • 5 each Eggs at room temperature, separated
  • 40g Caster sugar
  • Serves: 8
  • Cooking time: 10 mins
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  • 1. Place egg yolks into a small bowl and whisk with half the sugar until pale.
  • 2. In a separate bowl, whip up the cream to ribbon stage.
  • 3. In a clean and dry bowl, make a meringue with the egg whites and the remaining sugar.
  • 4. Mix a little of the melted chocolate with the egg yolk in order to warm the yolks slightly.
  • 5. Then mix the rest of the chocolate into the yolks.
  • 6. At this stage the mixture looks like it might set but just mix in the cream with a whisk create a smooth mixture.
  • 7. Gently fold in the meringue.
  • 8. Cover with cling film and allow the mousse to set in the fridge for 2 hours.

TIP: Serve quenelles on a spoon for an elegant chocolate treat or top with some berries.

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