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Spicy Chocolate Mousse

Recipe Image


  • 75 ml (1/3 cup) Saputo, Dairyland, Neilson, Nutrilait, Baxter or Scotsburn whipping cream
  • 120 g (4 oz) bittersweet chocolate, chopped
  • 50 ml (1/4 cup) Saputo, Dairyland, Neilson, or Scotsburn unsalted butter
  • 30 ml (2 tbsp) espresso coffee at room temperature
  • 3 egg whites
  • 50 ml (1/4 cup) sugar
  • 3 egg yolks
  • 5 ml (1 tsp) Espelette pepper
  • Sufficient quantity - shaved chocolate


  1. In a bowl, whip the cream until it forms soft peaks. Refrigerate.
  2. Place the chocolate, butter and coffee in a bowl set over a pot of gently simmering water and stir until the mixture is smooth. Remove the bowl and cool to room temperature.
  3. Beat the egg whites, adding the sugar a little at a time, until they form soft peaks. Set aside at room temperature.
  4. Whisk the egg yolks and the pepper into the cooled chocolate mixture. Fold the egg whites gently into the chocolate, one third at a time.
  5. Fold the whipped cream carefully into the chocolate until thoroughly incorporated.
  6. Transfer the mousse to one large serving bowl or individual dessert dishes.
  7. Refrigerate 6 hours before serving. Decorate with chocolate shavings.

Recipe Image
Yield: 4 servings
Preparations: 15 minutes + 6 hours refrigeration
Cooking: None

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