MOCHA MOUSSE WITH SICHUAN PEPPERCORNS (MOUSSE AU MOKA ET POIVRE)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/4 teaspoon Sichuan peppercorns
  • 1/3 cup heavy cream
  • 1 1/2 teaspoon ground coffee beans
  • 4 ounces 70%-cacao bittersweet chocolate, chopped
  • 3 large egg whites
  • 1 tablespoon sugar
  • Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins

Directions

  • Grind peppercorns with mortar and pestle.
  • Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
  • Melt chocolate in a large bowl. Stir in cream. Cool slightly.
  • Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
  • Spoon mousse into glasses and chill at least 3 hours.

Notes

Categories: Mousse 

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