DESSERT :: Sriracha Chocolate Mousse


= "Sriacha Chocolate Mousse"

A PERFECT COZY SUNDAY :: Our perfect cozy Sunday menu of One-Pan Mexican EggsBroccoli and Coconut Soup, and Squash & Sage Risotto with Wild Mushrooms wouldn’t be complete without a killer dessert. We’re still salivating over the Sriracha Chocolate Mousse from Toronto’s Bangkok Garden (which recently received the prestigious Thai Select designation from the Ministry of Commerce, Thailand), and so begged Chef William Thetsombandith for the recipe. He kindly agreed to share with GGN:

Sriracha Chocolate Mousse

Yields 6 servings

1 cup Dark Belgian chocolate chips
1 Egg
1 can (560ml) Coconut milk
1/4 teaspoon Salt
1 tbsp Vanilla Extract
1 tbsp Sriracha sauce (hot sauce)


Combine coconut milk, salt, vanilla and Sriracha sauce  to a boil on medium heat. Turn off the heat and let the contents rest for five minutes.
Blend the chocolate and the egg together in a blender and then slowly pour in  the coconut milk and continue to mix for a couple minutes until smooth.
Strain the mixed through a fine mesh or fine strainer.
Combine chocolate chips with egg in a blender until smooth, then add the coconut milk mixture and blend until smooth
Strain the mixture through a fine mesh or fine strainer for a smooth and creamy mousse
Portion in six martini glasses and set in the refrigerator for three hours or more depending on the temperature of your refrigerator.
Garnish with a berry and mint leaf or a red chili

Related :: Read what Iron Chef Rob Feenie has learned in the kitchen here – and learn the secrets of Canada’s top new restaurants, here.


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