Chilli chocolate and Kahlua mousse

This is simplicity itself.

Chocolate mousse is one of the easiest desserts to make.

For the basic recipe, you need four large eggs, which you separate and a standard 100g bar of chocolate.

You beat the whites until stiff, melt the chocolate in a mixing bowl over a pan of hot water and then you remove the bowl and stir in the egg yolks, mixing so that they amalgamate completely. Then you fold in the whites until everything is smooth, pour into serving dishes and chill in the fridge until set.

The variations here that make it different are that the chocolate used was Lindt Excellence Chilli Chocolate and that I added two tablespoonfuls of Kahlua to the chocolate as it was melting.

I think that this was a delicious twist to a standard chocolate mousse and I am sure that there are other variations that would work equally well. the level of chilli was so small that you got a background warmth and a depth of flavour, rather than a full-on heat kick. Very enjoyable overall.

To go with this we had a glass of Chilean 2010 Late Harvest Moscatel from Vistamar. This was another wine from Majestic and worked well with the mousse, it is never easy to pair chocolate with wine, it is always something of a compromise but this worked well. It has a balancing acidity to the rich apricot fruit flavour and is rich and concentrated.

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