Krude Chilli Oil Chocolate Mousse

What you'll need

  • 150g dark chocolate (70%)
  • 1 tbsp Krude Chilli Oil, plus extra for drizzling
  • 5 egg whites
  • 40g sugar
  • 1 red chilli, de-seeded and finely chopped
  • 3 tbsp pistachios, roughly chopped

Serves 4

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Method

  1. Break the chocolate into small pieces and drop it into a heavy-bottomed bowl. Add the Krude Chilli oil.

  2. Set it over a pan of gently simmering water - bain-marie style. And listen carefully: the bowl should never touch the water. You’re melting, not boiling.

  3. Once silky and smooth, pull it off the heat and let it cool slightly. Don’t rush it.

  4. Whisk the egg whites until they’re frothy and alive. Slowly rain in the sugar as you whisk, until they turn glossy, thick, and hold their shape.

  5. Fold in a third of the egg whites into the chocolate and beat it through with a spatula or metal spoon. Get it smooth. No lumps.

  6. Add the next third and fold gently - keep the air in, don’t knock it out.

  7. Finish with the last third and fold again, slow and deliberate, until it’s light and airy.

  8. Spoon into 4 glasses or bowls. Tap them down gently on the counter to knock out any bubbles, then chill for at least 90 minutes. No shortcuts.

  9. When you’re ready, pull them from the fridge and finish with chopped pistachios, red chilli, and a final drizzle of Krude chilli oil. Now devour it.