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 …read more

Oh my. It’s really too bad this amazing pastry is created in Mumbai because I could really got for a slice right now!
The description says it’s a layer of dark chocolate followed by Tiramisu and then chocolate mousse.
[image: flickr]

I can’t come up with a good comment for this – it kind of speaks for itself!
Intensely Chocolate Mousse Cake
3/4 cup cold water
1/2 cup corn syrup
1/2 cup sugar
1/4 cup cornstarch
1 1/2 (6 ounce) packages bittersweet baking chocolate, coarsely chopped
1/4 teaspoon salt
1/4 cup butter or margarine
3 large eggs, lightly beaten
1 cup whipping cream
Boiling water
Preheat oven to 350 degrees F. Grease and flour 9-inch springform pan. Mix cold water, corn syrup, sugar and cornstarch in large heavy saucepan. Cook on low heat until sugar is dissolved, stirring constantly with wire whisk. Add chocolate and salt; increase heat to medium. Continue cooking until …read more

Quick and Easy Chocolate Mousse
1 cup semisweet chocolate chips
5 tablespoons boiling water
4 eggs, separated
Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into serving glasses and chill in refrigerator until set. Makes about 7 servings