An easy to make and delicious chocolate mousse, enhanced with the incomparable flavor of Espelette chili peppers.

Whisk the cream until thick and peaks form; reserve in refrigerator.

Place the chocolate and butter in the top of a double boiler on low heat. Slowly melt the chocolate, stirring constantly. Remove from the heat and let cool down a little bit. Whisk the butter in the chocolate and the Piment d'Espelette. Mix in the egg yolks.

Whisk the egg whites with a pinch of salt and the sugar until firm and peaks form. Mix delicately with the cooled down chocolate. Fold in the whipped cream, and pour in ramekins. Level the surface and put it in the fridge for 2 hours.

Sprinkle with the icing sugar before serving. Serve with a cigarette russe or your favorite cookies.