Hot and Spicy Flaming Chocolate Mousse
Another inspired way to end a meal from New Orleans' Slow Food maven, Poppy Tooker.
6–8 ×
1 ½ lbs. Semisweet Chocolate Morsels
½ Tsp. Cayenne Pepper
4 Egg Yolks
2 Cups Heavy Cream
¼ Cup Sugar
8 Egg Whites
¼ Tsp. Coarse Salt
8 Cubes Sugar
¼ Cup 151 Proof Rum
Instructions
- Place the chocolate in a Pyrex bowl and melt in the microwave. Stir in cayenne pepper. Cool to room temperature.
- Using an electric mixer, beat in egg yolks one at a time.
- In a separate bowl, whip 1 cup of heavy cream until thickened. Gradually, add the sugar, beating until the cream is stiff.
- In another bowl, beat the egg whites until they form stiff peaks.
- Gently fold the egg whites into the whipped cream.
- Stir about one third of the cream mixture into the chocolate. Gently fold in the remainder, sprinkling pinches of salt into the mixture as you fold.
- Pour into individual serving dishes or a serving bowl and refrigerate, allowing it to set for at least 2 hours.
- Before serving, whip the remaining cup of heavy cream. Soak the sugar cubes in the dark rum. Top each serving with a dollop of whipped cream, then carefully place the rum soaked sugar cube on top. Light the sugar cube and serve.
