Spicy Chocolate Mousse with Mango

Mousse

In a double boiler, melt the chocolate with the c of heavy cream and cayenne pepper. Mix the chocolate until smooth and completely incorporated with the cream. Once melted, remove from the heat and allow to cool down to room temperature. In a separate bowl or mixer with a whip attachment, whip the 1 c of heavy cream until it reaches a stiff peak stage. Again, in a separate bowl whip egg whites to stiff peaks and set aside. Pour the room temperature chocolate into a large mixing bowl. Using a rubber spatula, fold in half of the whipped egg whites, being careful to not collapse the egg whites. After completely mixed add the remaining whites and repeat. Once incorporated, follow the same steps to mix in the whipped cream, this time in 3 additions. Once the mousse has been mixed, pour into the ring molds and set in the refrigerator to set.

Mango

Combine the diced mango, sugar and lime zest in a bowl and allow to macerate for about an hour. Reserve the syrup that results.

Coconut

In a small sauce pan combine coconut milk, smashed ginger and lemongrass and put over medium low heat. Allow the mixture to simmer and reduce until it is thick and sauce like. Remove from heat and chill.

Assembly

Spoon about two tablespoons of the coconut reduction into the middle of the plate. Place one of the ring molds with mousse into the center of the reduction. Loosen the mousse from the mold using a hot paring knife. Gently slide the mold halfway up on the mousse. Carefully spoon about 3 tablespoons of macerated mango into the halfway removed mold. Again, gently remove the mold from the rest of the mousse. Drizzle the reserved mango syrup around the plate and garnish with a small amount of salt, cayenne and mint.