|Dark chocolate, chopped||3 oz|
|Whipping (35%) cream, divided||1 1/4 cups|
|Pure Orange Extract||2 tsp|
|Club House Ancho Chili Pepper, Ground||1 pinch|
Chef’s Tip: Make the mousse the day before and keep in the refrigerator. Remove from refrigerator to come to room temperature 1 hour before serving and top with desired garnish.
Place chopped chocolate into a large stainless steel bowl.
In a small saucepan, heat 1/3 cup (75 mL) cream until it comes just to a boil. Pour cream over chocolate and stir until smooth.
Whip the remaining cream to soft peaks; add orange extract and continue whipping to stiff peaks.
Fold the whipped cream into melted chocolate. Pipe into shooter style glasses
Dust with ancho chili pepper and garnish with strawberries