Hot and Spicy Flaming Chocolate Mousse

Another inspired way to end a meal from New Orleans' Slow Food maven, Poppy Tooker.

by

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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

desserts

French

Instructions

  1. Place the chocolate in a Pyrex bowl and melt in the microwave. Stir in cayenne pepper. Cool to room temperature.
  2. Using an electric mixer, beat in egg yolks one at a time.
  3. In a separate bowl, whip 1 cup of heavy cream until thickened. Gradually, add the sugar, beating until the cream is stiff.
  4. In another bowl, beat the egg whites until they form stiff peaks.
  5. Gently fold the egg whites into the whipped cream.
  6. 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.
  7. Pour into individual serving dishes or a serving bowl and refrigerate, allowing it to set for at least 2 hours.
  8. 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.