Chocolate Chili Mousse with Ginger Cookies

Rating: 3.95 / 5.00 (79 Votes)

Total time: 1 hour




Beat eggs and powdered sugar until warm (over steam) and whitish in color. Add melted chocolate. Whip ½ l whipping cream until stiff and fold into chocolate mixture. Add chili according to spiciness and taste. Pour the chocolate mousse into bowls and chill until firm (2-3 hours).For the ginger cookies, melt the butter and add all the remaining ingredients. Form small balls from the dough, roll them in sugar and bake in the oven at 190 degrees for about 10 minutes. Serve the cookies with the mousse.

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