Mocha mousse with sichuan peppercorns

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Sichuan pepper is an intriguing spice and is one of the components of Chinese five-spice powder.

Ingredients

½ tsp	Sichuan peppercorns (Main)
⅓ cup	Cream
2 tsp	Ground coffee beans
120 g	Cooking chocolate, (70% is best) (Main)
3	Eggs, whites only
1 Tbsp	Caster sugar

Directions

1. Grind the peppercorns in a mortar and pestle or a spice grinder until powdered.
2. In a small saucepan, bring the cream, coffee and pepper to a simmer.
3. Remove from the heat and allow to sit for at least half an hour so that the flavours can steep through the cream.
4. Strain the cream through a fine sieve.
5. Melt the chocolate in a large bowl and stir in the cream. Allow to cool.
6. Whip the egg whites with the sugar till stiff, then gently fold into the chocolate mix.
7. Divide the mousse mix into glasses or small bowls and chill for two hours.
8. You could garnish with some whipped cream.