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

Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)
Photo by John Kernick

Ingredients

  • 1 ½ teaspoon ground coffee beans
  • 1/3 cup heavy cream
  • 3 large egg whites
  • 4 ounces 70%-cacao bittersweet chocolate
  • a mortar and pestle or an electric coffee/spice grinder
  • ¼ teaspoon Sichuan peppercorns
  • 1 tablespoon sugar
  • + 1 more ingredients
    • 4 (4- to 5-ounces) serving glasses or ramekins

Grind peppercorns with mortar and pestle. Bring cream, coffee, and pepper to a simmer in a small saucepan. Remove from heat and let steep, covered, 30 minutes. Strain cream through a fine-mesh sieve into a bowl, pressing on solids. Melt chocolate in a large bowl. Stir in cream. Cool slightly. Bea...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network