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Chocolate Chipotle Mousse: Ann & Jason
To finish off the night, Ann & Jason brought some lingering spice in their Chocolate Chipotle Mousse. Initially a little spicy, the fire continued to strengthen as time went on.
2nd Place Winner: Culinary Couples Year Two - Best Dessert!
Recipe:
4 to 6 ancho chiles (2 ounces)
12 ounces bitersweet chocolate (60 to 70% cocoa), divided
2 T Dutch processed cocoa
4 T Kahlua
2 t Mexican vanilla extract
2 1/2 t powdered gelatin
Salt
5 cups heavy cream, divided
Stem and seed ancho chiles. Toast them on a dry skillet over medium heat, pressing them flat against the hot surface for about 10 seconds with a metal spatula until they are aromatic and have lightened in color a little on the inside. Flip and toast the other side. Place the chiles in a bowl, cover with hot water, weight with a plate to keep them submerged and let rehydrate for 20 minutes. Drain and discard the water. Transfer the softened chiles to a blender or food processor and add 2/3 cup of water. Process to a smooth puree. Scrape through a medium sieve to catch any skins or seeds. Measure out 1/2 to 2/3 cup, depending on how spicy you want the mousse and scrape it into a medium bowl. Transfer anyremaining chile puree into a jar, seal with a lid and place in the refrigerator. It'll last for up to 3 months.
Using a vegetable peeler, shave some chocolate from the bar to use as a garnish (about 1 ounce), then chop the remaining chocolate and scrape into the bowl with the ancho puree. Sift the cocoa into the bowl.
In a small bowl, mix together the Kahlua and vanilla. Sprinkle the gelatin and stir to combine. Let it sit for 10 minutes until the gelatin blooms and all the liquid has been absorbed.
Measure 1 cup heavy cream into a small saucepan and bring to a brisk simmer. Stir in the gelatin and salt and heat until it is completely dissolved. Pour the hot cream and gelatin mixture over the chocolate chile mixture and stir until all the chocolate has melted.
Pour 3 cups heavy cream into a mixing bowl and whip to a medium paste. Scoop into the bowl with the chocolate base and gently fold to combine. Spoon into 8 decorative stemmed glasses. Place the glasses in the refrigerator to chill for 2 hours before serving. Cover the glasses with plastic wrap if you're planning on leaving them in the fridge for more than 2 hours. Just before you're reading to serve, whip the remaining 1 cup heavy cream and spoon a dollop on each serving. Sprinkle on the chocolate shavings.
