Wicked Hot Chocolate Mousse

Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur , and chili oil in a large metal bowl to blend . Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy , about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat. Using an electric mixer , beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar , beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve. Combine the oil and crushed red pepper flakes in a heavy small saucepan . Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. Yield: 2 cups Prep Time: 2 minutes Cook Time: 5 minutes Inactive Prep Time: 2 hours With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately. Yield: 2 cups Prep Time: 5 minutes Cook Time: Inactive Prep Time: