Tradition is always important, and nothing speaks to tradition better than chocolate mousse for dessert. It is so classic, so French, so delicate—what’s not to love? Well, this version puts a Caribbean spin on the classic, with the addition of spicy habanero, smooth West Indian rum, and coconut. It is rich, dense with chocolate flavor, and rewarding in every way you can imagine.
Ingredients
- 2 cups roughly chopped semi-dark chocolate
- ⅔ cup heavy cream
- 1 red habanero pepper, seeds and ribs removed, chopped
- 2 tablespoons dark rum
- 2 egg yolks
- 4 egg whites
- 2 tablespoons granulated sugar
- 2 cups heavy cream
- 1½ cups confectioners’ sugar
- ½ cup coconut milk powder
- 2 tablespoons dark rum
- Chocolate shavings for serving
Instructions
Make the mousse. Place 1½ cups of the chopped chocolate in a stainless steel bowl. In a medium, heavy saucepan, combine the heavy cream and the habanero, and bring to a boil. Remove from the heat, cover, and allow the mixture to rest for 15 minutes. Aft er 15 minutes, return the cream to a boil. Stir in the rum.
Strain the habanero-rum cream directly over the chocolate, and stir well until the chocolate is melted. Add the egg yolks, stirring quickly until the mixture is glossy.
In a separate mixing bowl, beat the egg whites until they have doubled in size. Add the granulated sugar, and continue beating until the mixture is firm and fluffy and stiff peaks have formed. In three batches, gently fold the egg whites into the chocolate mixture, being careful not to over-mix. Stir in the remaining ½ cup chocolate pieces. Transfer the mousse to a large glass bowl or individual dessert bowls. Chill for a few hours before serving.
Make the coconut-rum chantilly. Combine the heavy cream, confectioners’ sugar, coconut milk powder, and rum in a blender, and blend on high until stiff peaks form.
Serve the mousse garnished with coconut-rum chantilly and chocolate shavings.
Serves 4 to 6
