Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre)
Mocha Mousse with Sichuan Peppercorns (Mousse au Moka et Poivre) is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Grind peppercorns with mortar and pestle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionGrind peppercorns with mortar and pestle.
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.
Melt chocolate in a large bowl.
Stir in cream.
Cool slightly.
Beat egg whites with sugar using an electric mixer until they just hold stiff peaks.
Fold into chocolate mixture gently but thoroughly.
Spoon mousse into glasses and chill at least 3 hours.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
