Spicy chocolate mousse

1. Melt 200 g of dark chocolate and cook over very low heat with 2 tablespoons of heavy cream.

2. Meanwhile, whisk 6 egg whites until very stiff.

3. When the chocolate is melted, add 3 tablespoons of cinnamon powder, 2 teaspoons of chili pepper and 1 teaspoon of ground black pepper. Mix well.

4. Fold half of the egg whites into the chocolate and lift gently. Then add the remaining whites. Refrigerate for 3 hours before serving.

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