Mousse de Chocolate con Frambuesa y Jalapeño (moose de cho-co-lah-te kon fram-boo-eh-sah ee hah-lah-pen-yo)

Raspberry Jalapeño Chocolate Mousse

Ending the meal on a sweet note, this dessert blends the heat of jalapeño with the sweetness of raspberry and the richness of chocolate.

Recipe Directions

Melt the chocolate with heavy cream in a double boiler, stirring until smooth. Remove from heat and stir in the minced jalapeño. Allow to cool to room temperature.
Mash the raspberries with sugar in a separate bowl.
Fold the raspberry mixture into the cooled chocolate until well combined.
Spoon the mousse into serving glasses and chill for at least 1 hour.
Serve topped with whipped cream and a few whole raspberries.

Servings

Prep Time (hours)

1.5

Items Needed

Mixing bowls, Electric mixer or whisk, Serving glasses

Ingredients

1 cup dark chocolate chips
3 tablespoons heavy cream
2 teaspoons jalapeño, finely minced (seeds removed)
1 cup fresh raspberries
1 tablespoon sugar
Whipped cream, for topping

Item type

Consumable, Food / Drink

Creator

Lucian Blackwood

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