CHOCOLATE PREPARATION

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.

COMPOUND PREPARATION

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.

PLATE FINISHING

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

PRESERVATION

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).

SHOCK FREEZING

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.