Who doesn’t love a bit of chocolate? I’ve gone, through the years, from gorging myself on sweet, Cadbury’s Milks Chocolate as child at easter, to savouring a small piece of dark, almost black, 88% cocoa under my tongue in a sort of ecstasy. On lazy Sunday afternoons in the Winter, the ever-present Winter sun of the Highveld would stream through our living room windows and we would all sit around, as a family, on the floor or the sofas, reading consecutive bits of the Sunday Paper and nibbling on the 3 or 4 slabs of chocolate my Mom had bought earlier on. Mint or Topdeck were my nibbles of choice. I loved to split the white from the dark on the Topdeck to melt each in my mouth separately.
I was really only introduced to the idea of adding chili to chocolate a few years ago in an ice-cream confection in a cosy restaurant in Johannesburg. The idea of adding a spice used traditionally in savoury dishes to a sweet scoop of ice-cream was both foreign and exhilarating to me, and I was hooked straight away. What a combination!
Spicy Mayan Chocolate Mousse
200 g dark chocolate (60 – 70 %)
120 ml heavy cream
4 tsp sugar
6 egg whites
½ tsp ground cinnamon
¼ tsp cayene pepper
¼ tsp ground cloves
- melt chocolate in a large bain marie
- Heat cream with spices until just boiling, remove from heat
- Add cream to chocolate and mix until mixture thickens and is completely smooth
- Whip egg whites until soft peaks form. Add sugar and continue whipping until stiff, but not dry
- Take about 2 Tbsp egg white and mix into chocolate mix to lighten. Gently fold in the rest of the egg white in 4 batches until incorporated
- Makes 6 – 8 individual portions or one large bowl
- Refrigerate for at least an hour before eating, can be made the day before.