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Epcot - 2012 Food & Wine Festival: Dark Chocolate Mousse with Chili and Salted Caramel Recipe
Serves: 12
Conversion Chart: Here >>
Mousse Ingredients:
5 thai chili peppers
2¼ cups heavy cream, divided
8 ounces semi sweet chocolate bar, cut into small pieces
¼ cup sugar
¼ cup or 3 extra large egg yolks
Serving Ingredients:
¾ cup of your favorite caramel sauce
6 cups prepared devil's food cake, cut into 1 inch cubes
Fleur de Sel to taste
Mousse Procedure:
remove seeds from peppers and place in a small bowl. Heat 6 tablespoons of heavy cream over low heat just until simmering; pour over peppers. Cover & set aside of 15 minutes. Strain & discard peppers.
Melt chocolate in microwave or over double boiler, being careful not to burn; set aside. Whip heavy cream and sugar to soft peaks. Set aside
Combine melted chocolate, egg yolks and chili cream. Stir in 1/3 of whipped cream to the mixture, then fold in the balance.
To Serve:
place half of the cake cubes in bottom of trifle bowl.
Drizzle half of the caramel sauce over cake, then top with mousse.
Repeat process forming 2 layers ending with mousse.
Refrigerate for 4 hours
Sprinkle lightly with Fleur de Sel just before serving, using no more than 1/2 teaspoon.
Restaurant: Champagne and Desserts Booth 2012 Food &Wine Festival
Recipe Type: Authentic
Recipe Author:
Book: Epcot Festival Recipe Book
Book Author:
Publisher:
Original Photograph By:
Photograph Retouched By: Recipe Spy