Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)John Kernick
In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.
Cooks' notes:
•The egg whites in this recipe are not cooked.
•Mousse can be chilled up to 3 days.
Recipe information
Total Time
4 hr (includes chilling)
Yield
Makes 4 servings
Ingredients
1/4 teaspoon Sichuan peppercorns
1/3 cup heavy cream
1 1/2 teaspoon ground coffee beans
4 ounces 70%-cacao bittersweet chocolate, chopped
3 large egg whites
1 tablespoon sugar
Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins
4 (4- to 5-ounces) serving glasses or ramekins
Accompaniment: lightly sweetened whipped cream
Preparation
Step 1
Grind peppercorns with mortar and pestle.
Step 2
Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
Step 3
Melt chocolate in a large bowl. Stir in cream. Cool slightly.
Step 4
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
Step 5
Spoon mousse into glasses and chill at least 3 hours.
