A Muffin with a Mousse Heart

Gateau chocolat Clemmo

Chocolate muffin or chocolate mousse? Both, please! Since we need to eat a little bit of everything, why should we choose? This dessert perfectly pairs a smooth cake and a light mousse.

The story of this cake begins in a Spanish restaurant in Seattle: Tango. Their specialty is a dessert called El Diablo: “A Bittersweet cube of sinfully rich dark chocolate graced with cayenne, spicy almonds, cocoa nibs and burnt meringue finished with a tequila caramel sauce”. Enough to make me crazy! I loved the mix of cake and mousse textures, and the spicy touch added by the Cayenne pepper is a welcomed surprise.  In France, we don’t eat much spice, and even fewer spicy desserts! For this reason, every time I add Cayenne in my chocolate mousse, it’s a big hit!

Here is my recipe inspired by this cult dessert!

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Guess what? This is Mickey Mousse favorite dessert!

IMG_0597Clemmo’s recipe :

Ingredients – For six people:

1-The cake

  • 100 g flour
  • 75 g chocolate with caramel inside
  • 75 g sugar
  • 1 teaspoon baking powder
  • 125 ml milk
  • 1/4 teaspoon vanilla sirup
  • 30 g melted butter
  • A tiny bit of salt
  • A muffin tin
  • A little tube – Something like a verrine glass

2- The mousse

  • 125 g chocolate with caramel
  • 6 eggs
  • A tiny bit of salt
  • 1/2 teaspoon of Cayenne pepper
  • An electric beatter

Preparation – 1h long + 4h in the fridge

1- The cake

  • Pre-heat the oven to 350°F / 180°C
  • Butter the muffin tin
  • Melt the chocolate with the butter (I recommend using a double boiler technique with a sauce pot and a glass bowl)
  • Mix together the flour, the baking powder and the salt
  • Slowly add the milk to it, and when the batter is homogeneous, add the vanilla and the chocolate. Mix carefully.
  • Fill each muffin tin to the 3/4, and put it in the oven for 25 minutes.

2- The mousse

  • Melt the chocolate (double boiler, baby!)
  • Gently crack the eggs and separate the yolks and the whites. Beat the egg whites with a pinch of salt until white, aerated and stiff.
  • Add the Cayenne pepper to the chocolate
  • Delicately incorporate the stiff egg whites into the chocolate batter by gently folding the egg whites into the chocolate with a clean and dry spatula. If done correctly, you will produce a moussey and homogenous mix.  Easy!

3- Assembling

  • With the tube (or the verrine glass), remove the inside part of the muffin and fill it up with mousse. The extra cake you just removed is for the cook, of course!
  • Keep the cake and mousse in the fridge for at least four hours so the mousse solidifies.
  • Decorate & savor!

Gateau chocolat Clemmo

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I am a serial craft maker with a cooking addiction and an uninhibited love for pretty things. Apart from that, I am a remarkably balanced person.
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