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Chocolate mousse with chili pepper


  • 200 gr of dark chocolate
  • 25 gr of butter
  • 4 eggs
  • 1 teaspoon of chopped chili pepper
  • 1 tablespoon of icing sugar
  • 125 ml of fresh cream
Chocolate mousse with chili pepper


  • Preparation time: 45 minutes
  • Blast chilling time: 1 hour
  • Shock freezing time: 40 minutes


  • Chocolate mousse with chili pepper
  • Chocolate mousse with chili pepper


  • Easy


Cut the chocolate into small pieces and melt in a bain-marie, then remove from the heat and add the butter while stirring. Add the egg yolks and chili pepper and continue to mix. In a separate bowl, beat the egg whites with powdered sugar until stiff, then add them to the chocolate mixture and pour the mousse into cups.

Cool it quickly in Freddy with the function of shock freezing or about forty minutes and serve with whipped cream.

You can quickly cool the mousse in the Freddy with the function of blast chilling for about forty minutes, to consume it immediately, or until it reaches +3°C to the heart, if you want to keep it in the fridge for a week, fresh as just made (in this case it will take about 1 hour). 


You can also decide to freeze the mousse, already portioned in cups, and then store in the freezer for up to 6 months. In that case, it’ll take 40 minutes. When you want to consume the mousse, all you have to do is pull it out of the freezer for about forty minutes before serving it.