A few years ago, I attended a charity event in Albuquerque called the Mayan Mystic Charity. My son, who lives in Albuquerque, had just broken up with his partner and at the suggestion of a friend asked his mom to come to the event with him as his date…what a sweet guy !

It was at this event that I first tasted chili and chocolate and have loved it ever since. The sweetness and smoothness of chocolate sliding down your throat; followed by a slight tickle in the back of the throat is pleasantly seductive.

This combination of chocolate and chili peppers was used by the early Aztecs as determined by archaeological discoveries of storage vessels containing cocoa pods and chili peppers. Chili peppers and cacao pods were also used as tax payments to Moctezuma, the emperor of Tenochtitlán (now Mexico City). The great Moctezuma liked his cup of hot chocolate flavored with vanilla, honey and enriched with a good dose of red chili. The conquerors also picked up the custom and brought it to the other side of the pond and, of course, the rest is the history of confectionery and gastronomy.

The story of how chocolate was added to tasty chili sauces involves the nuns. It seems that the mole poblano was created in the 16th century by the nuns of the Santa Rosa convent in the city of Puebla. Obviously the archbishop was coming to visit and the nuns were worried they didn’t have food fancy enough to serve someone of their importance. As everyone prayed for guidance, one of the nuns had a vision. She motioned for everyone to start chopping and grinding anything edible they could find in the kitchen. Into the pot were put dried red chili peppers, fresh chili peppers, tomatoes, a variety of nuts, sugar, tortillas, onions, bananas, dried fruit and raisins, garlic, and dozens of herbs and spices. The final and crucial ingredient was the enchanted one: chocolate. The nuns then butchered their only turkey and served it, with the mole sauce, to the archbishop, who declared it to be the most excellent dish he had ever eaten!

About ten years ago, chefs seemed to rediscover the combination of chocolate and chili when they realized how well the combination worked. Who knows, maybe they tried mole and decided that chiles could work in a myriad of chocolate creations, savory and sweet. Even now, many artisan chocolatiers now offer some variety of “Aztec” chocolate, flavored with the original “new world” flavors of chili and cinnamon.

I recently offered the following dessert to a group of friends. I didn’t tell them what dessert was; however, they could see that it was a chocolate mousse. What they didn’t realize, until the first bite, was the addition of chili powder. They immediately recognized it and described the dessert with incredible adjectives… luxurious, silky, smooth, but with a hint of heat, a light but bright accent, lingering on the back of the palate. The next morning everyone called and asked for the recipe! So now I offer it to you to try it with your friends.

As a side note, when I was putting away all the ingredients I used in the mousse recipe, I placed the box of cocoa powder on a top shelf in my cabinet. Unfortunately, I didn’t lift it all the way to the shelf and it fell off, hitting me on the head and spilling its contents all over my face, my glasses, my T-shirt, and my jeans. It also dumped its contents onto a counter, the stove, and the floor. It took me a couple of hours to clean up the mess; leaving my personal cleaning for last. However, my husband came to the rescue and sucked me in!

Chocolate mousse with red chili

8 servings, about 1/2 cup each

The idea of ​​chocolate chili still surprises most people, but the duo pairs beautifully in many chocolate desserts.

Ingredients

1 teaspoon unflavored gelatin

4 tablespoons water, divided

2/3 cup unsweetened cocoa powder, preferably dutch process

1/4 cup granulated sugar

2 teaspoons mild to medium New Mexico red chili powder

1 teaspoon instant espresso powder

1/8 teaspoon salt

1 large egg

3/4 cup low-fat milk

2 ounces bittersweet chocolate, chopped (see cooking tip below)

1-1/2 teaspoons vanilla extract

8 teaspoons dried egg whites (see Note), reconstituted according to package directions (equals 4 egg whites)

1/2 cup light brown sugar, packed

Preparation

Sprinkle gelatin over 2 tablespoons water in small bowl; set aside.

Combine cocoa, granulated sugar, chili powder, espresso powder, and salt in a large saucepan. Beat the egg, then the milk. Cook over medium-low heat, stirring constantly, until smoking and beginning to thicken, 4 to 5 minutes. Remove from heat and immediately add softgel, chocolate and vanilla. Stir until chocolate is melted and fully incorporated.

Beat egg whites, brown sugar and cream of tartar in medium bowl on electric mixer on high speed until stiff peaks form.

Stir a quarter of the egg whites into the chocolate mixture until smooth. Stir in remaining egg whites until fully incorporated. Serve the mousse in 8 glasses or dessert glasses.

Chill mousse until set, at least 2 hours. Top with some whipped cream and a chocolate covered coffee bean.

Ratings

Pasteurized dehydrated egg whites are a good option in recipes that call for raw egg whites. Look for brands like Just Whites in the natural foods or baked goods section of most supermarkets.

Kitchen Tip: If you have a block or square of chocolate, grating it on a box rack allows the chocolate to melt faster when heated.