Last Updated on 2 months by Neha Deshmukh

Spicy Chocolate Mousse Recipe – Chili & Dark Chocolate Dessert

Introduction

Okay, let’s be real – chocolate mousse is always a good idea. But this isn’t just any chocolate mousse. This is a spicy chocolate mousse, a little bit naughty, a little bit nice, and totally addictive! I first made this for a dinner party and it was a huge hit – everyone was surprised by the little kick! It’s surprisingly easy to make, and the combination of rich dark chocolate and a hint of chili is just… wow. You absolutely have to try it.

Why You’ll Love This Recipe

This spicy chocolate mousse is the perfect dessert for when you want something a little different. It’s rich, decadent, and has a subtle heat that will leave you wanting more. Plus, it’s ready in under 30 minutes! It’s a fantastic after-dinner treat, especially after a spicy Indian meal – the cool mousse balances the heat beautifully.

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• 125 ml cream
• 100 ml milk
• 75 gm dark chocolate block (56%)
• 1 tsp cocoa powder
• ¼ tsp chili flakes
• ¼ cup sugar

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Dark Chocolate Selection (Percentage & Origin)

The star of the show! I recommend a dark chocolate with around 56% cocoa solids. This gives a lovely balance of sweetness and bitterness. You can go higher (70% or more) if you prefer a more intense chocolate flavour, but you might need to adjust the sugar. Origin-wise, a good quality chocolate from Ghana or Ecuador works beautifully.

Chili Flakes – Heat Level & Varieties

This is where you control the spice! ¼ tsp of chili flakes gives a gentle warmth. If you like things hotter, feel free to add a little more. Kashmiri chili flakes are great for colour and mild heat, while regular chili flakes will pack more punch.

Cream & Milk – Full Fat vs. Low Fat Considerations

Full-fat cream (around 35% fat) will give you the richest, most luxurious mousse. You can use low-fat cream, but the texture won’t be quite as smooth and decadent. Milk can be full fat or semi-skimmed – it doesn’t make a huge difference here.

Cocoa Powder – Dutch Processed vs. Natural

I prefer Dutch-processed cocoa powder for this recipe. It has a smoother, less acidic flavour. Natural cocoa powder will work too, but you might notice a slightly more intense chocolate flavour.

Sugar – Options & Impact on Texture

Granulated sugar is perfect. You could also use caster sugar. Don’t use icing sugar, as it can affect the texture. The sugar not only sweetens but also helps create a smooth, stable mousse.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, combine the cream, milk, chopped dark chocolate, cocoa powder, chili flakes, and sugar in a saucepan.
2. Now, place the saucepan over low heat. Stir continuously – and I mean continuously – until the chocolate melts and the sugar dissolves completely. This is important to prevent burning!
3. Once everything is melted and smooth, strain the mixture through a sieve. This removes the chili flakes, giving you a beautifully smooth texture. Don’t skip this step!
4. Divide the mixture evenly into four shot glasses or ramekins.
5. Let them cool to room temperature. You’ll notice the mousse starts to thicken as it cools.
6. Finally, chill in the fridge for at least an hour before serving. This allows the mousse to set properly and become wonderfully refreshing.

Expert Tips

A few little secrets to make your mousse extra special:

Achieving the Perfect Smooth Texture

Straining is key! It removes any lumps and ensures a silky-smooth mousse.

Controlling the Spice Level

Start with ¼ tsp of chili flakes and taste as you go. You can always add more, but you can’t take it away!

Preventing Graininess in the Chocolate

Low and slow is the way to go when melting chocolate. Don’t rush it, and stir constantly.

Temperature Control for Melting Chocolate

Make sure the saucepan isn’t too hot. If the chocolate starts to seize, remove it from the heat immediately and stir vigorously. A splash of milk can sometimes help rescue it.

Variations

Want to get creative? Here are a few ideas:

Vegan Spicy Chocolate Mousse

Use coconut cream instead of dairy cream and plant-based milk. Make sure your dark chocolate is vegan-friendly! My friend Priya swears by this version.

Gluten-Free Spicy Chocolate Mousse

This recipe is naturally gluten-free! Just double-check that your cocoa powder is certified gluten-free if you have a severe allergy.

Adjusting the Spice Level (Mild, Medium, Hot)

• Mild: ⅛ tsp chili flakes
• Medium: ¼ tsp chili flakes (as per the recipe)
• Hot: ½ tsp or more chili flakes – be careful!

Festival Adaptations (Valentine’s Day, Diwali)

For Valentine’s Day, garnish with fresh raspberries and a sprinkle of cocoa powder. For Diwali, a tiny edible silver leaf (varak) would look stunning!

Serving Suggestions

This mousse is best served chilled.

Garnishes & Accompaniments

• Fresh berries (raspberries, strawberries)
• A sprinkle of cocoa powder
• A dollop of whipped cream (optional)
• A few chopped nuts (pistachios, almonds)

Pairing with Beverages

A glass of chilled dessert wine, a cup of strong coffee, or even a spiced chai would pair beautifully with this mousse.

Storage Instructions

How Long Does It Last?

This mousse will keep in the fridge for up to 3 days.

Freezing Instructions

You can freeze the mousse for up to a month. Thaw overnight in the fridge before serving. The texture might change slightly after freezing, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

Can I use milk chocolate instead of dark chocolate?

You can, but it will be much sweeter. Reduce the sugar to 2 tablespoons if using milk chocolate.

What if I don’t have chili flakes? What can I substitute?

A pinch of cayenne pepper will work in a pinch, but be very careful – it’s much hotter than chili flakes!

How can I make this mousse less spicy?

Reduce the amount of chili flakes or omit them altogether.

Can this mousse be made ahead of time?

Yes! You can make it up to 24 hours in advance.

What is the best way to strain the mousse for a perfectly smooth texture?

Use a fine-mesh sieve lined with muslin cloth for the best results.

Is it possible to make individual mousse portions in advance?

Absolutely! Prepare the mousse and divide it into individual serving glasses. Cover and chill until ready to serve.