Serves 6-8
Chilli and chocolate are perfect partners. Without overpowering the chocolate, the chilli just sparks the flavour. At first you will find the chilli very subtle, but it develops as the mousse chills.
Recipe Category
Products in this recipe

Chocolate Mousse

You will need

1¼ cups (310 ml) water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
½ t (2,5 ml) cayenne pepper
1 cup (250 ml) fresh whipping cream

6-8 fresh red chillies
1 chocolate flake
cayenne pepper


Measure water into a medium size mixing bowl. Sprinkle contents of Chocolate Mousse pack over the water. Add cayenne pepper. Beat until well blended. Cover with clingfilm and leave in the fridge for 15 minutes.
In a smaller mixing bowl whip the cream until soft peak stage. Remove the mousse mixture from the fridge and using the same beaters, whip again until smooth. Gently fold the whipped cream into the mousse using a spatula or metal spoon and stir until evenly blended.
Spoon the mousse into small coffee cups to fill to the top and smooth off the tops with the back of a knife. Cover and refrigerate for at least 3 hours or overnight. Place cups on their saucers. Place a whole red chilli on each saucer to garnish. Dust chocolate mousse very lightly with cayenne pepper and top with pieces of chocolate flake.