Dark Chocolate Chile Mousse
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
475
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 39 g | (156 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup baking Dark chocolate roughly chopped (70% cocoa solids)
- 2 large eggs (separated)
- 0.333 cup granulated sugar
- 1 tsp vanilla extract
- 0.333 cup heavy whipping cream
- 1 tsp red chili peppers (finely chopped)
- To Decorate
- ½ cup heavy cream (whipped)
- 1 small, red chili pepper (seeded and cut into thin strips)
Preparation steps
1.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove pan from heat.
2.
In a mixing bowl, whisk the egg whites and sugar until stiff peaks form. In a separate bowl, whisk the egg yolks and the vanilla.
3.
In a separate bowl, whisk the cream until thick but not stiff. Add the egg yolk mixture and the finely chopped chili to the warm melted chocolate and stir well. Fold in the cream, then fold in the egg whites, gently stirring until just incorporated.
4.
Pour mixture into 4 ramekins or dessert cups. Cover tightly with plastic wrap and chill for at least 3 hours. Serve decorated with whipped cream and chili pepper strips.
