Recipes from The Great British Pepper Cookbook by Liz O'Keefe

Serves 4
1 red bell pepper, deseeded and chopped
1 red chilli, deseeded and chopped
4 eggs, separated
200g 70% dark chocolate, chopped, plus extra for grating
1 In a bowl with a hand held blender, purée the pepper and chilli until a very smooth paste. Add the egg yolks and combine.
2 In a microwave, melt the chocolate in a plastic bowl for 30 second blasts at a time, until the chocolate squares are just losing their shape and on melting point. Stir the chocolate and then mix it into the egg mixture and combine thoroughly.
3 In a separate large bowl, whisk the egg whites for 3-4 mins, until stiff peaks, then gently fold in the chocolate mixture. Divide between four serving glasses or ramekins and chill overnight, or for at least 2 hours until firm.
4 To serve, whisk the double cream in a small bowl until just thick and top each mousse with a dollop. Decorate with the grated extra chocolate and serve.