Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)
A sophisticated French-Asian fusion dessert combining rich chocolate mousse with the unique numbing spice of Sichuan peppercorns and coffee. This elegant mousse has a silky texture and complex flavor profile perfect for special occasions.
4 servings
4 hr 5 min
Ingredients
- •¼ teaspoon Sichuan peppercorns
- •⅓ cup heavy cream
- •1½ teaspoon ground coffee beans
- •4 ounces 70%-cacao bittersweet chocolate
- •3 large egg whites
- •1 tablespoon sugar
- •Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins
- •4 pieces serving glasses or ramekins
- •lightly sweetened whipped cream
Cooking Instructions
- 1.
Grind peppercorns with mortar and pestle.
5 min
- 2.
Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
35 min
- 3.
Melt chocolate in a large bowl. Stir in cream. Cool slightly.
15 min
- 4.
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
10 min
- 5.
Spoon mousse into glasses and chill at least 3 hours.
180 min
