The cream gives that lovely creamy texture that gets better when set.
The cocoa adds that vital decadence that is a prerequisite in any great chocolate mousse, and the pineapple and chilli chocolate give it an added
Just a touch of agave to sweeten the deal, and some chilli for a final kick.
340gr chili chocolate
60gr 70% cocoa chocolate
Melt the chocolate – set aside.
whip the cream to soft peaks.
Sabayon the eggs and the sugar.
Bring to the boil the honey and pour over the eggs whilst whisking.
Mix in the melted chocolate.Then fold in the cream.
Set in moulds in the freezer and then allow defrosting.
Decorate with Chocolate and pineapple.