Chocolate Mousse with Chipotle Sauce

Chocolate with a spicy kick has been a trend for a couple of years now, and though it’s nothing new in some parts of the world, the novelty for the rest of us still hasn’t worn off!

This video is from a news station in Wisconsin that featured a segment with pastry chef Lindsay Brooks. Her recipe is a silky chocolate mousse with chipotle caramel sauce, and as soon as I find some chipotle powder I’m making this for my husband!

Lindsay managed to come up with a chocolate mousse that is both sugar- and egg-free, but her version does contain dark rum and espresso.

Silky Chocolate Mousse

1 3/4 cups whipping cream
12 ounces dark chocolate pieces
3 ounces espresso
1 tablespoon dark rum
2 tablespoons butter
1 teaspoon gelatin

~ Melt chocolate chips, coffee, rum and butter over barely simmering water, stirring constantly. Remove from heat, cool.

~ Sprinkle gelatin over 1/4 cup whipping cream. Allow gelatin to bloom for 10 minutes. Microwave cream mixture until warm and gelatin dissolved. Stir into cooled chocolate.

~ Beat remaining whipping cream to medium peaks. Carefully fold in the cream into chocolate mixture. Do not over work the mousse.

~ Spoon into bowls or martini glasses and chill for at least 1 hour.

Chipotle Caramel Sauce

1 cup sugar
1/4 cup water
1 cup whipping cream
1/4 teaspoon chipotle powder

~ Bring sugar and water to a boil and allow to cook until sugar turns amber color. Remove from heat and stir in cream and chipotle powder. Serve at room temperature.