Hatch Green Chile Chocolate Mousse

Prep 30 min
Cook 20 min
Total 50 min
Servings 4-6
🌶️
Heat Level 🌶 Mild
📊
Difficulty Hard
Hatch Green Chile Chocolate Mousse
Rating
4.9 (12)

Instructions

  1. 1
    Melt butter in a pan over medium heat and toast the Roasted Hatch Green Chile in the butter for a few minutes. Remove the chile and set aside to cool. Once cooled, chop into ¼ inch or smaller pieces. Reserve the butter.
  2. 2
    In a double boiler, combine ¼ cup water, the reserved butter from toasting the chile, and both chocolates. Stir and melt together, about 6 to 8 minutes. Remove from heat and allow to cool for 5 to 10 minutes. The mixture should be warm but not hot enough to cook the eggs.
  3. 3
    While the chocolate is melting, pour heavy cream into a mixer bowl and add the unflavored gelatin and vanilla extract. Whip on medium-high speed until fluffy and thick. Set aside.
  4. 4
    In a small heavy-bottomed saucepan, combine egg yolks, sugar, and remaining ¼ cup water. Whisk together over low heat until the mixture reaches 160°F, stirring constantly, about 3 minutes. Remove from heat immediately to avoid scrambling the eggs.
  5. 5
    Place the saucepan into a bowl of ice to cool the egg mixture. Once slightly cooled, whisk in the chocolate mixture until smooth and well combined. Stir in the chopped Roasted Hatch Green Chile.
  6. 6
    Once the chocolate and egg mixture has cooled completely, gently fold in the whipped cream until smooth and fully incorporated.
  7. 7
    Spoon the mousse into individual serving cups and refrigerate until set. Garnish with a dollop of whipped cream before serving — or try a lime whipped cream for a bright, citrusy finishing touch.

This Hatch Green Chile Chocolate Mousse is a rich, velvety dessert with a truly unexpected twist — smoky Roasted Hatch Green Chile woven through layers of deep, decadent chocolate. Sweet, smoky, and just a little mysterious, it's the kind of dessert that stops conversation at the table and gets everyone asking for the recipe.

 

 

Chocolate and chile have a long, storied history together — long before it was a trendy flavor combination, indigenous cultures across the Americas were pairing cacao and chile in ways that were complex, bold, and deeply satisfying. This dessert carries on that tradition with a distinctly New Mexico twist, bringing together rich dark chocolate, the warmth of Abuelita hot chocolate, and the smoky character of Roasted Hatch Green Chile in one luxurious mousse.

Now, we know what you might be thinking — green chile in a dessert? Trust us on this one. The chile isn't there to make it spicy, exactly. It's there to add a subtle, smoky depth that plays off the bitterness of the dark chocolate and the sweetness of the Abuelita in the most unexpected and wonderful way. Use mild or medium Hatch Green Chile to keep the heat gentle and let the chocolate shine.

This recipe takes a little more care and attention than your average dessert — you'll be working with a double boiler, tempering egg yolks, and folding whipped cream — but none of it is beyond a home cook with a little patience. Take your time, follow each step, and the result is a mousse that looks and tastes like something you'd find at a fine restaurant. Finish it with a dollop of fresh whipped cream, or better yet, a lime whipped cream for a bright, citrusy contrast that really brings the whole thing together.