Summary

Ingredients

• 80 g chocolate with chilli
• 1 egg (s), fresh
• 0.5 tablespoon ½ sugar
• 0.5 bag ½ vanilla sugar (bourbon vanilla sugar)
• 150 g cream
• 1 tablespoon rum
• possibly chilli pepper (s) or
• Chilli flakes

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Instructions

1. Break the chocolate into pieces and melt in a bowl over a double boiler and allow to cool. Separate the egg. Beat the egg whites with clean whiskers until stiff. Then whip the cream until stiff.
2. Finally, briefly whisk the egg yolks with the sugar and rum in a sufficiently large bowl. Now add the chocolate (it should definitely have cooled down before you add the chocolate to the egg yolk and sugar mixture) to the egg yolk and whisk with the mixer. The mass then solidifies relatively quickly.
3. Finally, use a whisk to carefully fold in the cream and egg whites so that the mousse becomes nice and loose. Now put in the refrigerator for at least 2 hours or overnight.
4. To serve, cut off the knobs with a damp tablespoon and decorate with pistachios, chocolate shavings etc. and fresh fruits of your choice and enjoy.
5. If you want the mousse to be fiery, you can add fresh, finely chopped chillies or chilli flakes. However, you have to experiment a lot in order to achieve the right degree of spiciness.