CHOCOLATE CHILLI MOUSSE CUPS (Adapted from Taste.com)
300g good quality dark chocolate
3 eggs, separated
1/2 cup mild cooking oil
2 tsp. Gourmet Garden hot chilli paste
2 tsp. orange essence or 1 tbsp. Cointreau
Place oil and chilli paste in a small saucepan. Heat on low for 5 minutes and remove from flame. Set aside for a few hours to completely cool. When cooled, pour the infused oil through a strainer or sieve into another bowl. Using a teaspoon, mash the chilli that has been retained in the strainer so that some small fragments pass into the oil. Discard the rest of the chilli.
Melt the chocolate gently in a microwave proof bowl, checking and stirring regularly to ensure it does not burn.
Set aside to cool slightly. In a clean, dry bowl, beat the egg whites until firm peaks form. Add the yolks, one at a time, beating well after each addition until well incorporated. Gradually add the melted chocolate to the egg mixture, beating well until smooth. Add the oil gradually while beating, and lastly, incorporate the orange flavouring.
Place mixture in a piping bag and pipe into 12 small tumblers (I used disposable shot glasses) Serve chilled, decorated with chocolate curls.
Wish me luck! Judging is taking place on the 22nd of May 2012. Cross your fingers and toes for me!