Active Time

　　15 min

　　Total Time

　　4 hr (includes chilling)

　　In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.

　　

Ingredients

Makes 4 servings

　　1/4 teaspoon Sichuan peppercorns

　　1/3 cup heavy cream

　　1 1/2 teaspoon ground coffee beans

　　4 ounces 70%-cacao bittersweet chocolate, chopped

　　3 large egg whites

　　1 tablespoon sugar

　　Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins

　　4 (4- to 5-ounces) serving glasses or ramekins

　　Accompaniment: lightly sweetened whipped cream

　　

Step 1

Grind peppercorns with mortar and pestle.

　　

Step 2

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.

　　

Step 3

Melt chocolate in a large bowl. Stir in cream. Cool slightly.

　　

Step 4

Beat egg whites with sugar using an electric mixer until they just hold stiff peaks. Fold into chocolate mixture gently but thoroughly.

　　

Step 5

Spoon mousse into glasses and chill at least 3 hours.

　　Cooks' notes:

　　•The egg whites in this recipe are not cooked.

　　•Mousse can be chilled up to 3 days.