Chilli Chocolate Mousse

Chilli Chocolate Mousse

Quick Overview:

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. The best part about this is that there is absolutely no way for things to go wrong as the recipe has been designed to be fool proof and yet it delivers a texture and flavour so professional, it could be served in a fine-dining restaurant! 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
  • 300 ml - whole milk
  • 300 g - Crème fraîche or sour cream
  • 2 tsp - mild chilli powder (ideally Kashmiri chilli powder)
  • 150g - Caster sugar
  • generous pinch - table salt (or double it if using sea salt)
  • 500 g - Dark chocolate 70%


  1. Put the chocolate in a mixing bowl and put everything else (apart from crème fraîche) in a heavy bottom pan and bring to a boil
  2. 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.
  3. 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).
  4. 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.