Chilli Chocolate Mousse

Instructions

1. 1

   Melt the chocolate and cocoa powder in a double boiler or in the microwave in 30-second increments, stirring between each interval.

2. 2

   In a separate bowl, whisk together the coconut cream, sugar, cinnamon, chilli powder, and salt.

3. 3

   In another bowl, whip the egg whites until stiff peaks form. Set aside.

4. 4

   Fold the egg whites into the coconut cream mixture until no white streaks remain.

5. 5

   Add the melted chocolate mixture to the coconut cream mixture and fold until well combined.

6. 6

   Fold in the dark chocolate chips.

7. 7

   Pour the mixture into individual serving cups and chill in the refrigerator for at least 4 hours.

8. 8

   Just before serving, sprinkle with cocoa powder and serve chilled.