Red Chile-Spiked Chocolate Mousse

If you’re anything like me, you think chocolate is the epitome of perfection. Apparently, perfection comes in different stages. With a mere sprinkle of chile, this sumptuous chocolate mousse recipe goes from a homey dessert to a gourmet treat.

• 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
  Mexican red chile powder, plus more for garnish
• 1 teaspoon instant espresso powder
• 1/8 teaspoon salt
• 1 large egg
• 3/4 cup low-fat milk
• 2 ounces bittersweet chocolate,
  chopped
• 1 1/2 teaspoons vanilla extract
• 8 teaspoons dried egg whites (see
  Note), reconstituted according to package directions (equivalent to 4 egg
  whites)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cream of tartar

Directions

• 1. Sprinkle gelatin over 2
  tablespoons water in a small bowl; set aside.
• 2. Combine cocoa, granulated
  sugar, chile powder, espresso powder and salt in a large saucepan. Whisk
  in egg, then milk. Cook over medium-low heat, whisking constantly, until
  steaming and just beginning to thicken, 4 to 5 minutes. Remove from the
  heat and immediately whisk in the softened gelatin, chocolate and vanilla.
  Stir until the chocolate is melted and fully incorporated.
• 3. Beat egg whites, brown sugar
  and cream of tartar in a medium bowl with an electric mixer on high speed
  just until firm peaks form.
• 4. Stir one-fourth of the egg
  whites into the chocolate mixture until smooth. Fold in the remaining egg
  whites until fully incorporated. Spoon the mousse into 8 dessert glasses
  or cups.
• 5. Chill the mousse until set, at
  least 2 hours. Sprinkle with chile powder, if desired.