Spicy Chocolate Mousse Ice Cream #Choctoberfest

I love mousse. I love ice cream. So recently, I thought that the two could combine to create a creamy, airy frozen dessert perfect for #Choctoberfest.

I began to experiment with recipes… and then…

Enter Forte Chocolates…

As one of our awesome sponsors for #Choctoberfest 2018, Forte Chocolates sent me some delicious chocolate flavors to taste-test. Well, let me tel you, I was not excited about their Aztec Soul bars, which combine peppers and dark chocolate. I am such a wimp when it comes to spicy food, and I thought that the flavor of the peppers would overpower the dark chocolate.

I. WAS. WRONG.

So, so wrong.

After trying (and loving) other flavors of Forte Chocolates, I don’t know why I even doubted it.

Their Aztec Soul bars have a rich, deep flavor, with a hint of chili pepper that comes through at the very end. It makes the back of your throat warm in the most pleasant way, without overpowering your mouth with heat. Seriously, I was so suprised that I completely loved this flavor!

And of course, I thought it would taste perfect in my mousse ice cream recipe.

This time, I was right!

This recipe is best with an ice cream maker, if you have one. I have the attachment for my Kitchen Aid mixer, but I was too lazy to dig it out… so I didn’t use it! If you make this ice cream without a freezer, you’ll need to stir it occassionally as it freezes, and make sure you do not let it freeze too long or it will be hard as a rock. It’s best in a small batch that you’ll eat at once instead of a larger batch to keep in the freezer over time.

Here’s the printable recipe, and don’t forget to scroll down to get even more #Choctoberfest recipes from bloggers across the Internet!

(Oh, and bee-tee-dubs… If you want to try this recipe, Forte Chocolates is having a sale right not so you can order your bars of Atzec Soul buy 3 get 1 free!)

Print

Spicy Chocolate Mousse Ice Cream

This chocolate mousse ice cream is light like a mousse and decadent like an ice cream. It uses a chili pepper chocolate for just a small touch of heat.

Ingredients

  • 1 egg
  • 1/4 cup sugar
  • 2 cups heavy cream
  • 1 bar Aztec Soul chocolate bar by Forte Chocolate

Instructions

  1. Beat the egg and sugar for 2-3 minutes.

  2. Heat 3/4 cup cream over medium heat in a small saucepan. You want the cream to be hot, but not boiling.

  3. With mixer on low, carefully and slowly add the hot cream to the egg and sugar mixture.

  4. Pour complete mixture back into the saucepan. Heat for about 5 minutes until the mixture thickens. Do not boil.

  5. Remove from heat. Stir chocolate into the mixture until melted completely and the mixture is smooth.

  6. Allow mixture to cool in refrigerator.

  7. Beat the remaining cream on high until stiff peaks form. Fold into the chilled chocolate mixture.

  8. If you are using an ice cream maker, add the mixture and allow it to run until it is completely frozen. If you are not using an ice cream machine, put the entire bowl in the freezer and stir every 30 minutes until it is completely frozen.


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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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