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1 February 2021 Chili Chocolate Mousse Desserts, Non-Veg


Milk: 100 Ml
Cream: 150 Ml
Fresh Basil Leaves: 10 Gm
Chili Flakes: ½ Tsp
Egg Yolks: 6 No
Sugar: 100 Gm
Milk Chocolate, Grated: 220 Gm
Extra Virgin Olive Oil: 90 Ml
Heavy Whipping Cream: 250 Ml


  • Heat the milk and cream in a non-stick pan and bring to a boil. Remove from heat and add the basil leaves. Let them soak for 15minutes
  • Boil again and pass through a sieve. Add the chili flakes and set aside
  • Place the egg yolks in a mixing bowl. Add the sugar and beat together till creamy yellow
  • Pour the creamed yolks slowly over the basil infused milk. Stir well and heat again till the mixture begins to thicken slightly. Do not boil, or it will curdle. This is the basic custard
  • Remove the custard from heat and slowly add the chocolate and olive oil. Mix well and allow it to cool
  • Once the mixture is cooled, gently fold in the heavy cream and whip to form soft peaks. Refrigerate for 1 hour and serve.

Recipe by Chef Ranveer Brar

Celebrity chef, TV show judge, author and food stylist, Ranveer's passion for food has driven him to every nook and corner of the world. He was inspired by the local Kebab vendors in Lucknow and one such kebab ustad, Munir Ahmed, tutored Brar on the finer points of kebab making. That was the epiphanic moment that made him choose cooking as his calling. He became the youngest executive chef at a five star hotel at the age of 25.