MOCHA MOUSSE WITH SICHUAN PEPPERCORNS (MOUSSE AU MOKA ET POIVRE)
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Provided by Raquel Carena
Categories Coffee Milk/Cream Mixer Chocolate Egg Dessert Spice Chill Ramekin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Grind peppercorns with mortar and pestle.
- Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
- Melt chocolate in a large bowl. Stir in cream. Cool slightly.
- Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
- Spoon mousse into glasses and chill at least 3 hours.
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Robin Stanhope
[email protected]This mousse is the perfect dessert to impress your guests. It's elegant, delicious, and sure to leave a lasting impression.
Michael koech
[email protected]I'm not a big fan of coffee, but I really enjoyed the mocha flavor in this mousse.
Apu Prince
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort.
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[email protected]I'm allergic to nuts, so I substituted almond milk for the heavy cream. It turned out just as delicious!
christian okafor
[email protected]This mousse is so light and fluffy, it practically melts in your mouth.
Pbnoon Greatest
[email protected]I'm not sure what went wrong, but my mousse turned out really runny. I think I might have over-whipped the cream.
Tamang Ramesh
[email protected]I'm a professional pastry chef, and I can say that this mocha mousse is one of the best I've ever tasted.
Zipho Zipho
[email protected]This mousse is the perfect balance of flavors and textures. The Sichuan peppercorns add a unique twist that I really enjoyed.
Anayat Rehman
[email protected]I was hesitant to try this recipe because I'm not a big fan of spicy food. But I'm glad I did! The Sichuan peppercorns added just the right amount of heat.
Chris Stols
[email protected]I'm not sure if I'm using the right type of chocolate. My mousse turned out a bit too bitter.
FIZII
[email protected]This mousse is perfect for a special occasion. It's elegant and sophisticated, yet still easy to make.
Ali Mahamat
[email protected]I'm not a big fan of Sichuan peppercorns, but I still enjoyed this mousse. The chocolate flavor was rich and decadent.
Alice Mwangi
[email protected]This recipe is a must-try for any chocolate lover. The combination of mocha and Sichuan peppercorns is simply divine.
sree kk
[email protected]I followed the recipe exactly, but my mousse turned out a bit grainy. I'm not sure what I did wrong.
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[email protected]The mousse was a bit too sweet for my taste, but the Sichuan peppercorns helped to balance it out.
Tilda Seyram
[email protected]This dessert was surprisingly easy to make. I was able to whip it up in no time.
Temesgen Melese
[email protected]I've never tasted anything like this before. The mousse was light and airy, while the Sichuan peppercorns added a subtle warmth.
Abubakar Ak Khalid
[email protected]This mocha mousse with Sichuan peppercorns was an absolute delight! The combination of flavors was unique and incredibly satisfying.