Chocolate Mousse with Red Pepper Jelly
- 2 1/2 cup Heavy Cream
- 8 ounce Bittersweet Chocolate
- 5 Eggs
- 1/2 cup Braswell's Red Pepper Jelly
- 1 teaspoon Cayenne Powder
Melt the chocolate on a double boiler. Set aside to cool. Heat 1 cup of heavy cream on medium heat, add the eggs while whisking. Continue whisking to ensure that the mixture is fully incorporated. Whisk the mix until it begins to thicken. Take the mixture off the heat and slowly temper in the melted chocolate. Mix in the cayenne powder and the Braswell's Red Pepper Jelly. Place the mixture into the chiller and begin on the whipped cream. Take 1 1/2 cups of the heavy cream and whip until stiff peaks form. Take the cooled mixture and gently fold the whipped cream in.