Chile‑Cayenne Chocolate and Yogurt Mousse

Whisk together cocoa powder and whole milk in a small saucepan over medium-low heat. Stir constantly until the mixture is smooth and just begins to steam — about 3 minutes. Remove from heat and let cool to room temperature.

Separate the eggs. In a large bowl, whisk the yolks with white sugar until pale and slightly thickened, about 2 minutes. Add the bloomed cocoa mixture, honey, vanilla extract, and salt. Whisk until fully combined.

Fold in the yogurt until the mixture is smooth and glossy. Taste here — you want it balanced between sweet and tangy, with the salt already doing its work.

In a spotlessly clean bowl, whip the egg whites with a pinch of cayenne until they hold soft, voluptuous peaks. They should look like silk.

Gently fold one-third of the egg whites into the chocolate-yogurt base to lighten it. Add the remaining whites in two additions, using wide, sweeping strokes. Stop when just a few white streaks remain — those will disappear as it rests.

Cover the mousse and refrigerate for at least 2 hours, or overnight. The flavors will deepen, the cayenne will bloom, and it will become something you want to eat with a spoon at 10pm.

Toast the almonds in a dry skillet over medium heat until fragrant and golden, about 3 minutes. Chop roughly.

Serve the mousse in small bowls or glasses, with a generous dollop of cold yogurt and a shower of toasted almonds. Dust with an extra pinch of cayenne if you want to be bold.