Ingredients
- 2 Tbsp. hazelnuts
- 7 oz. good quality dark chocolate (72%) roughly chopped
- Heaping 1/4 tsp red. pepper flakes
- 1/2 c. plus 1 Tbsp.
- 4 lg. egg whites
- 1/8 tsp. fine sea salt
- 1 fresh hot chili pepper
Preparation
Step 1
Heat oven 350
Spread hazelnuts on baking sheet and toast until fragrant and golden, about 10 minutes. Wrap nuts in a kitchen towel and rub to remove skins (don't worry about skins that don't come off). Roughly chop and set aside.
Pour about 2 inches water into a medium saucepan and bring to a simmer. In a medium heatproof bowl, combine chocolate and pepper flakes. Set bowl over, but not touching the simmering water and, whisking constantly, heat until chocolate is melted, about 5 minutes. Remove bowl from heat; set aside.
In a small saucepan, combine 1/2 c. sugar and 1/4 water; heat over low heat, stirring frequently to dissolve sugar until mix comes just to a boil. Remove from heat and let syrup stand for 15 minutes to cool slightly.
In the bowl of an electric mixer fitted with the whisk, beat together egg whites, remaining tablespoon sugar and salt on medium speed until stiff peaks form, about 8 minutes. With mixer running, pour in syrup in a slow and steady stream, mixing until just incorporated, then remove bowl from mixer and fold in chocolate until just combined.
Divide mousse among serving cups and chill for at least 1 hour or up to 4 hours.
Just before serving, very thinly slice fresh chile. Garnish mousse with fresh chili and reserved nuts.