Sweet and light, chocolate mousse is the ultimate dessert that we all enjoy. It is easy and quick to make, and perfect to end a good meal. Today, our apprentice chef Baptiste Garcia offers you a revisited recipe of this famous chocolate mousse with a touch of Voatsiperifery pepper. A perfect pairing between this pepper with its woody and floral notes and dark chocolate. Voatsiperifery pepper comes from Madagascar and grows wild before being hand-harvested by Malagasy villagers. The plant on which this pepper grows is a vine that climbs trees, sometimes reaching up to 10 meters in height, making the harvesting both difficult and dangerous. This rare and unique wild pepper has made its mark in French chefs' kitchens over the last ten years, becoming one of their favorite peppers.

 

 

Ingredients for the recipe:

The Meringue:

• 30 g caster sugar
• 50 g egg whites (2 egg whites)

The Ganache:

• 40 g whole milk
• 35 g heavy cream (35% fat)
• 5 g of Voatsiperifery pepper
• 55 g egg yolk (3 egg yolks)
• 75 g dark chocolate
• 180 g heavy cream (35% fat)

 

Preparation of the Voatsiperifery pepper chocolate mousse:

• Beat the egg whites and sugar into a “bird’s beak” meringue.
• Bring the milk and cream to a boil with the desired amount of ground Voatsiperifery pepper according to your taste, add the egg yolks and mix.
• Pour the mixture over the pre-melted dark chocolate (to make a ganache).
• Let it cool and meanwhile, whip the cream into whipped cream.
• When the ganache reaches about 35°C, gently fold it into the whipped cream.
• Gently fold in the meringue made in the first step.
• Spoon into serving dishes and place in the fridge.

Tips:

• Make the mousse at least 2 hours before serving so that the cocoa butter sets with the cold. However, do not prepare the mousse the day before as the pepper's aromas might overpower the chocolate;
• Be careful when melting your chocolate. Don’t overheat it, as it may make the mousse too dense. The best method is to melt it in a double boiler while keeping a close eye on it.