This has a pinch of chile pepper as the secret ingredient. It's firm yet unbelievably light and airy. The little bit of chile pepper is in there just to bring out the flavor of the chocolate and add a tiny bit of delicious heat. Garnish each serving with a dollop of whipped cream and a sprinkle of shaved chocolate.

Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
4 hrs
total:
4 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.

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  • Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.

  • Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.

  • Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

Nutrition Facts

297 calories; protein 3.1g; carbohydrates 19.8g; fat 24.8g; cholesterol 155.9mg; sodium 88.7mg. Full Nutrition
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Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2014
Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert person, but I like mousse, trifles, pudding etc. I received a couple good quality chocolate bars (Lindt) for xmas. The first time I made this I used the dark chocolate one. I did use less chili because I'm sensitive to hot spice, but it didn't bother me. It was killer good. The second time I used the milk chocolate bar because it was all I had. Equally good in a different way... softer, fluffier, more subtle. I used the full amount of chili powder. 2 more times with the dark chocolate. Every time is excellent. I'm now going to look for good quality sugar free chocolate so I can experiment with a diabetic friendly version for my husband. This recipe rivals chocolate mousse that I have eaten in any high quality restaurant. Thank you Chef John! Read More
(32)

Most helpful critical review

Rating: 3 stars
05/13/2016
It's OK to me but my family deffinately didn't like it. I don't think they like spicy chocolate. Read More
(1)
90 Ratings
  • 5 star values: 71
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/15/2014
Outstanding, simply outstanding! This recipe is the reason that Chef John is the first person I've added to my "chefs I follow". I've made it 4 times now in less than 3 weeks. I'm not a dessert person, but I like mousse, trifles, pudding etc. I received a couple good quality chocolate bars (Lindt) for xmas. The first time I made this I used the dark chocolate one. I did use less chili because I'm sensitive to hot spice, but it didn't bother me. It was killer good. The second time I used the milk chocolate bar because it was all I had. Equally good in a different way... softer, fluffier, more subtle. I used the full amount of chili powder. 2 more times with the dark chocolate. Every time is excellent. I'm now going to look for good quality sugar free chocolate so I can experiment with a diabetic friendly version for my husband. This recipe rivals chocolate mousse that I have eaten in any high quality restaurant. Thank you Chef John! Read More
(32)
Rating: 5 stars
04/03/2015
I looked and looked at recipes because I wanted to make something for National Chocolate Mousse Day (April 3) and decided on this one and WOW, it did not disappoint. I added the pepper but only had cayenne and I added strong coffee to the chocolate instead of water. It made for a hint of coffee that did not overpower the chocolate. This recipe is a winner! Read More
(18)
Rating: 5 stars
02/08/2015
Delicious! And OH, SO EASY! Very elegant and romantic dessert. I'd make it again. Used a dark chocolate candy bar with 77 Percent Cocoa. Also, added a couple of teaspoons of powdered sugar to stabilize the whipped cream and to balance the bitterness of the chocolate. Very happy with the results. Another great recipe from Chef John! Read More
(18)
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Rating: 5 stars
02/22/2016
This recipe is super easy!! Since I did not have whipped cream I saved the egg whites and whipped those. But I doubled the portion of egg whites. Ex: I used 2 egg yolks for the chocolate mixture and whipped 4 egg whites. This recipe is superb for a Valentines day treat! Read More
(9)
Rating: 5 stars
11/20/2014
Love it! I'm a huge fan of dark chocolate and this recipe is fantastic. This was my first attempt at making mousse and I found the video and instructions easy to follow. The mousse held up well to me piping it into individual dessert cups. My fiancé found it to not be sweet enough so maybe next time I'll add sugar to my heavy cream before whipping it. I on the other hand thought it was just right. I used Lindt 70% cocoa, smooth dark chocolate. Read More
(5)
Rating: 5 stars
01/27/2014
This is the best recipe for chocolate Mousse I have found! It so rich and simple to make. I did not add as much pepper as it said though. Would rate it ten stars if I could!:) Thumbs up for Chef John! Read More
(4)
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Rating: 5 stars
10/17/2016
Made this for my chocoholic daughter's birthday. I used a warm brownie cup put in the frozen good ice cream with mousse on the top then covered with meringue in broiler for a minute and it was to die for. Read More
(4)
Rating: 4 stars
01/09/2018
I will make it again. The 6 oz dishes really only make enough for 3. So-fill them less!! I also would use coffee in the first addition of water and that might make it a little more interesting Otherwise really did like! Read More
(2)
Rating: 5 stars
02/16/2014
This recipe is delicious and very easy. My husband loves mint so I used half dark chocolate and half mint dark chocolate. Turned out really nice. Will certainly do this one again. Read More
(2)
Rating: 3 stars
05/13/2016
It's OK to me but my family deffinately didn't like it. I don't think they like spicy chocolate. Read More
(1)
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