Hatch Green Chile Chocolate Mousse
The recipe
Hatch Green Chile Chocolate Mousse
- Prep30 min
- Cook20 min
- Total50 min
- Yield4 to 6 servings
- Calories380
Hardmild heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the chocolate and egg mixture has cooled completely, gently fold in the whipped cream until smooth and fully incorporated.
- 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.
Pantry
Shop the chile used in this recipe
Frequently asked questions
Does green chile chocolate mousse taste spicy?
Not really. The Roasted Hatch Green Chile adds a subtle, smoky warmth rather than obvious heat, playing off the bitterness of the dark chocolate and the sweetness of the Abuelita. Using mild or medium chile keeps it gentle so the chocolate stays the star. Most people taste depth and intrigue before they notice any heat.
Why do chocolate and chile go together?
Chocolate and chile have been paired for centuries: indigenous cultures across the Americas combined cacao and chile long before it was trendy. The chile's smoky warmth balances chocolate's bitterness and rounds out its sweetness, creating a complex, satisfying flavor. Hatch green chile brings a distinctly New Mexico character to that classic pairing.
How do you keep the eggs from scrambling in mousse?
Whisk the yolks with sugar and water over low heat to exactly 160°F, stirring constantly, then remove from heat immediately and set the pan in an ice bath. Let the melted chocolate cool to warm, not hot, before combining. Gentle, steady heat tempers the yolks safely without curdling them.
Where can I buy Hatch green chile for dessert recipes?
You can order Roasted Hatch Green Chile shipped from our family farm in the Hatch Valley. Mild or medium roasted chile is ideal for desserts, adding smoky depth without overwhelming heat. Hatch green chile powder is another easy option to whisk into sweet recipes when you want flavor without chunks.
