Chilli chocolate mousse with mango and pineapple salsa Chocolate Recipes


Home  >  Recipes  >  Chocolate Recipes   >  Chilli chocolate mousse with mango and pineapple salsa Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   checkerboard   burger   curry   tuna   sweet potato   wine   mousse   steaks   lasagna   souffle      kaposzta salata   lassi   medovnik   dipping sauce   hungarian   gluten free   butter cookies   guacamole   lemonade   Condensed Milk Recipe   blueberry fungee   apple cake   urdu   shawarma   biryani   donuts   bombay biryani   puff pastry    chicken chilli   Indian Chicken Curry   birthday cake   blueberry funge   Burfi   moosa   Danish Pastry    beirox   dum biryani   gulab jamun   cheddar cheese   ampalaya   drumsticks   samoosa   nuggets   1994 3rd Place   mustard meatloaf   chicken pasta   kanum ma kang mung   lamb stew with rosemary dumplings   red wine and rosemary porterhouse   chocolate cookies   apple custard   chinese rice   skillet enchiladas   cheese balls   fajita chicken   potatos   salsa sauce   Cream Cheese Recipe   pinacolada   tuna ring   plain cake   apple pinwheels   lemon lime   ground cherry pie   pepsi   frappuccino   albanian   crab mousse   phirni   apple Salsa   targine   tartar sauce   turkey wrap   aljotta   electric lemonade   chicken picata   lemon lime soda   whelks   key lime cake   coca cola   apricot muffins   flounder   vanilla cream cake   white sauce   BBB   cheese pizza   Baklava   vegetable biryani   3B   Lunchbox    mister saleem 


Chilli chocolate mousse with mango and pineapple salsa

Ingredients:

For the mousse
200ml/7fl oz double cream
1 red chilli, seeds removed, flesh chopped
55g/2oz dark chocolate, melted
2 tbsp Greek-style yoghurt
250ml/9fl oz double cream, whipped until soft peaks form when the whisk is removed
small mango, peeled, stone removed, flesh cut into pieces
For the salsa
small mango, peeled, stone removed, flesh cut into pieces
orange, juice only
1 tsp freshly grated root ginger
red chilli, seeds removed, flesh thinly sliced
2 ready-made shortbread biscuits, to serve







Method:

1. For the mousse, bring the cream and chilli to the boil in a pan. Strain the mixture through a fine sieve and reserve the liquid.
2. In a bowl, whisk together the chilli cream and melted chocolate until smooth and well combined. Set aside to cool.
3. In a separate bowl, carefully fold the Greek-style yoghurt into the whipped cream with a metal spoon until well combined.
4. Carefully fold the cooled chocolate mixture into the whipped cream mixture with a metal spoon until well combined.
5. Arrange the mango chunks at the bottom of two ramekins, and spoon the chocolate and cream mixture over the top. Chill in the fridge for at least 20 minutes.
6. For the salsa, in a bowl, mix together all of the salsa ingredients until well combined.
7. To serve, place one of the chilli chocolate mousses, still in its ramekin, into the centre of each of two serving plates. Place one of the shortbread biscuits alongside each. Serve the mango and pineapple salsa in dipping bowls alongside.





 Chilli chocolate mousse with mango and pineapple salsa   Chilli and chocolate fudge pudding 

 

 

Copyright 2009 - 2017, All rights reserved, PagesPak.com