Chile Chocolate Mousse

Directions

1. 1
   Add gelatin over 2 tablespoons water in a small bowl, set aside.
2. 2
   Whisk together cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan.
3. 3
   Whisk in egg and milk.
4. 4
   Cook over medium-low heat, whisking frequently, until steaming and just starting to thicken, about 5 minutes.
5. 5
   Remove from the heat and right away add the softened gelatin, chocolate and vanilla, whisking until well blended.
6. 6
   Whisk until the chocolate is melted and fully mixed and smooth.
7. 7
   Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
8. 8
   Stir one-fourth of the egg whites into the chocolate mixture until smooth.
9. 9
   Fold in the remaining egg whites until fully incorporated.
10. 10
    Spoon the mousse into 8 dessert glasses or any other cups.
11. 11
    Refrigerate the mousse until set, at least 3 hours or longer.
12. 12
    Sprinkle with chile powder, if needed.
13. 13
    Serve.