Ingredients Jump to Instructions ↓

  1. 1 teaspoon unflavored gelatin

  2. 4 tablespoons water, divided

  3. 2/3 cup unsweetened cocoa powder, preferably Dutch-process

  4. 1/4 cup granulated sugar

  5. 2 teaspoons mild-to-medium New Mexican red chile powder, plus more for garnish

  6. 1 teaspoon instant espresso powder

  7. 1/8 teaspoon salt

  8. 1 large egg

  9. 3/4 cup low-fat milk

  10. 2 ounces bittersweet chocolate, chopped

  11. 1 1/2 teaspoons vanilla extract

  12. 8 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 4 egg whites)

  13. 1/2 cup packed light brown sugar

  14. 1/2 teaspoon cream of tartar

Instructions Jump to Ingredients ↑

  1. Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.

  2. Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.

  3. Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.

  4. Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.

  5. Chill the mousse until set, at least 2 hours. Sprinkle with chile powder, if desired.


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