Chili Chocolate Guava Mousse

1.Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.

2.In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside.

3.In another bowl, whip the heavy cream with sugar until soft peaks form. Add the vanilla extract and mix gently.

4.In a large mixing bowl, combine the guava puree and red chili powder, mixing well to incorporate the heat evenly.

5.Add the egg yolks to the melted chocolate, stirring until well combined. Then, gently fold in the guava mixture until fully blended.

6.Carefully fold the whipped cream into the chocolate and guava mixture until just combined, being careful not to deflate the mixture.

7.Finally, fold in the beaten egg whites until no white streaks remain, ensuring a light and airy mousse texture.

8.Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours to set before serving.