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From the kitchen of Pratap Chahal, we discover a ridiculously easy chilli chocolate mousse

A ridiculously easy chilli chocolate mousse that tastes and feels like it should be really difficult to make! There’s a hint of chilli that hits the back of your throat right at the end for a surprise tickle. It’s great to eat on its own and is stunning with some roasted nuts, vanilla ice cream and a few squares of warm chocolate brownie. You could melt it and use it as a chocolate sauce, spread it on toast or even use as a filling for a cake.

-300 ml Double cream/heavy cream/full fat cream
-300 ml whole milk
-300 g Crème fraîche or sour cream
-2 tsp Kashmiri chilli powder
-150g fine sugar

-Generous pinch table salt (double it if using sea salt)
-500 g Good quality Dark/cooking chocolate

Put the chocolate in a mixing bowl and put everything else (apart from crème fraiche/sour cream) in a heavy bottom pan and bring to a boil.

When the cream mix has come to a boil, pour it over the chocolate and whisk well until all the chocolate has dissolved and mixed well. Transfer to a suitable container and put in the fridge for an hour to set.

When the chocolate mix has cooled and set a little, start to whisk the crème fraîche. Whisk it on full speed without any worry! (It’s near impossible to over whip creme fraiche). Whisk until the crème fraîche looks like soft-whipped cream (about 3-4 minutes on full speed).

Slowly add in all of the chocolate mix to the crème fraîche and mix on low speed until the chocolate mix is incorporated fully. Give it a blast on full speed for about 10 seconds then transfer to a container and leave to chill until needed.You can either eat it straight away, or allow to cool down so you can quenelle or scoop it.

Pratap Chahal

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