Dark Chilli Chocolate Mousse

A hint of chilli adds some kick to this delicious dark chocolate mousse, without making it really spicy. This mousse is quick and easy and can be ready in 2 hours.


Serves 2

Preparation Time

Cook time

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Cook's NoteRequires 1 - 2 hours setting time.
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  • 100g chilli dark chocolate (70% cocoa)
  • 1 large egg
  • 25ml caster sugar
  • 5ml cocoa powder
  • 125ml cream, whipped

To serve:

  • 2 red chillies
  • 15ml melted dark chocolate
  • 125ml cream, whipped


Break the chocolate into pieces and place in a heatproof bowl over a casserole of simmering water. Do not let the bowl touch the water. Stir until melted. Remove and leave to cool slightly.

Beat the egg and sugar in a mixing bowl until pale and thick. Fold in cocoa powder and cooled chocolate until combined. Use a large metal spoon to carefully fold the whipped cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into two Le Creuset Heart-Shaped Ramekins and chill in the fridge for at least 1 hour.

Spoon 15ml melted dark chocolate in a small bowl. Dip the chillies into the bowl and then place on baking paper to let the chocolate set.

Top the mousse with whipped cream and decorate with the chocolate-dipped chillies.