Spicy Umami Chocolate Chili Mousse

Instructions

1. 1

   In a medium saucepan, heat 120 ml of heavy cream with granulated sugar over medium heat until it just begins to simmer. Remove from heat.

   ~5 min
2. 2

   In a separate bowl, whisk together egg yolks. Slowly temper the egg yolks by gradually whisking in about half of the hot cream mixture. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.

   ~3 min
3. 3

   Cook the custard over low heat, stirring constantly with a whisk, until it thickens enough to coat the back of a spoon (about 7-10 minutes). Do not boil. Remove from heat.

   ~10 min
4. 4

   Place chopped dark chocolate in a heatproof bowl. Pour the hot custard over the chocolate. Let sit for 1 minute, then stir gently until smooth and fully melted. Stir in chili powder, soy sauce, vanilla extract, and salt.

   ~5 min
5. 5

   In a clean bowl, whip the remaining 120 ml of heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until just combined. Do not overmix.

   ~5 min
6. 6

   Spoon the mousse into individual ramekins. Chill in the refrigerator for at least 15 minutes to set.

   ~15 min