Cut a large slit cut into the side of the jalapeno pepper.
- 1 Place the chocolate in a blender, until finely blended.
- 2 Whisk the egg yolks, cornflour and caster sugar together in a large bowl until fully combined.
- 3 Mix 150ml cream and all of the milk together in a saucepan over medium heat, and add the jalapeno pepper.
- 4 Bring to a boiling point, then remove from the heat and set aside to cool completely to allow the jalapeno flavour to infuse the milk. If you don’t want your mousse too spicy, you don’t need to wait for it to cool completely.
- 5 Once cooled, remove the jalapeno from the mix and place the saucepan back over medium heat.
- 6 Bring the mix to a boil, then remove from the heat again and slowly pour the hot mixture straight on to the egg mix, whisking all the time, pouring a little at a time.
- 7 Add the chocolate and the cinnamon and mix until combined.
- 8 Return the whole mixture to the saucepan, over a low heat.
- 9 Stir gently with a wooden spoon until it thickens to a custard consistency.
- 10 As soon as the consistency is reached, pass through a fine sieve into a large bowl and whisk for 2-3 minutes to help it cool slightly.
- 11 Place in the fridge to chill for 7-8 mins.
- 12 While that is chilling, whip the remaining 150ml double cream in a large bowl til it forms soft peaks.
- 13 Remove the chocolate custard from the fridge and beat again for 20 seconds, then gently fold the cream mixture into the custard mix - it’s important to gently fold it into make the mousse light and airy.
- 14 Divide the mixture among ramekins or small cups as desired, and refrigerate to set for a minimum of 2 hours.
- 15 Remove from the fridge 20-30 mins before serving.
- 16 Top with whipped cream, and sprinkle with cinnamon or chilli to serve, as desired.