Dark Chocolate Mousse with Chili and Salted Caramel Recipe

Dark Chocolate Mousse with Chili and Salted Caramel

Ingredients

Mousse
• 5 thai chili peppers
• 2 1/4 cups heavy cream, divided
• 8 ounces semi sweet chocolate bar, cut into small pieces
• 1/4 cup sugar
• 1/4 cup or 3 extra large egg yolks (Here's an easy way to separate the yolk from the white)
For Serving
• 3/4 cup of your favorite caramel sauce
• 6 cups prepared devil's food cake, cut into 1 inch cubes
• Fleur de Sel to taste

Instructions

Mousse
1. Remove seeds from peppers and place in a small bowl.
2. Heat 6 tablespoons of heavy cream over low heat just until simmering; pour over peppers.
3. Cover & set aside of 15 minutes.
4. Strain & discard peppers.
5. Melt chocolate in microwave or over double boiler, being careful not to burn; set aside.
6. Whip heavy cream and sugar to soft peaks.
7. Set aside
8. Combine melted chocolate, egg yolks and chili cream.
9. Stir in 1/3 of whipped cream to the mixture, then fold in the balance.
For Serving
10. Place half of the cake cubes in bottom of trifle bowl.
11. Drizzle half of the caramel sauce over cake, then top with mousse.
12. Repeat process forming 2 layers ending with mousse.
13. Refrigerate for 4 hours
14. Sprinkle lightly with Fleur de Sel just before serving, using no more than 1/2 teaspoon.