Melt the chocolate either in the microwave or in a bain-marie and let it cool down slightly.

Beat the egg whites until stiff with an electric mixer and keep them aside.

Whisk the egg yolks and the sugar with an electric mixer until pale.

Add the melted chocolate, chilli powder, espresso and milk and mix well until combined.

Gently incorporate the whipped egg white into the chocolate mixture using a lifting and rolling motion, so that the mousse remains fluffy.

Put the mousse in 2 serving glasses and refrigerate it for at least 2 hours before serving.

Decorate it with heart shaped whipped cream (click here for a tutorial on how to make them) and some chilli flakes.