Tonia Buxton’s SPICY CHOCOLATE POTS
Recipe from
These little chocolate mousses pack a powerful punch!
SERVES 4
120g dark chocolate (at least 80% cocoa solids), roughly chopped
1 tsp ground cinnamon
¼ tsp chilli flakes
a pinch of salt
3 tbsp strong spirit, such as Aqualibra tequila, Cointreau or Mastica liqueur
4 medium eggs, separated
40g soft brown sugar
zest of 1 orange
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METHOD
Put the chocolate into a heatproof glass bowl over a pan of simmering water, making sure the bowl does not touch the bottom of the pan, and melt gently. Remove the pan from the heat and stir in the cinnamon, chilli flakes and alcohol.
Beat the egg whites until they form peaks, then add the sugar and beat again until it turns glossy.
Stir the egg yolks into the cooled chocolate and then slowly fold in the egg whites, little by little. Do not overmix.
Spoon into small glasses, decorate with orange zest, and allow to set in the fridge for 2–3 hours.
