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Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)

Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)
Moch A mixture of heavy cream, sugar, ground coffee beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

1
Grind peppercorns with mortar and pestle.
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PeppercornsPeppercorns
Equipment you will use
Mortar And PestleMortar And Pestle
2
Bring cream, coffee, and pepper to a simmer in a small saucepan.
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CoffeeCoffee
PepperPepper
CreamCream
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Sauce PanSauce Pan
3
Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids.
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CreamCream
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SieveSieve
BowlBowl
4
Melt chocolate in a large bowl. Stir in cream. Cool slightly.
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ChocolateChocolate
CreamCream
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BowlBowl
5
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.
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Egg WhitesEgg Whites
ChocolateChocolate
SugarSugar
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Hand MixerHand Mixer
6
Spoon mousse into glasses and chill at least 3 hours.
1
•The egg whites in this recipe are not cooked. •Mousse can be chilled up to 3 days.
Ingredients you will need
Egg WhitesEgg Whites
DifficultyExpert
Ready In4 hrs
Servings4
Health Score1
Gluten Free
DietsGluten Free
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