Chocolate and GIA Chilli Paste

Ingredients for 4 people:

300 g of dark chocolate (70% cocoa)
400 g of fresh cream
1 teaspoon of GIA Chilli Paste
Optional: another 100 grams of cream and dark chocolate, berries or other toppings.


Divide the cream into 3 portions: Versatene 200 grams in a saucepan and 200 in a bowl that you will keep in the refrigerator.
Heat the cream in the saucepan until it is very hot. Add the 280 grams of chopped chocolate, the GIA Chili Paste and stir until it melts completely. Let cool.
Meanwhile, whip the other 200 grams of cream until you get a half-whipped, swollen and fluffy consistency, but not completely whipped. Add the half-whipped cream to the chocolate mixture warmed little by little, mixing gently with a whisk until completely incorporated and get a soft mousse. Spread the mousse in 4 cups or glasses and refrigerate at least a couple of hours to firm.
When serving garnish with chopped chocolate preserved by either berries or other toppings.