Spicy Hot Chocolate Mousse
This mousse has a fabulous flavor even with the lack of the usual heavy cream. Do use the best quality chocolate you can lay your hands on, as that will go a long way toward setting the velvety richness.
Cooking Time10 min
Make Ahead RecipeYes
OccasionCasual Dinner Party, Formal Dinner Party
Recipe CourseMain Course
Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureChocolatey, Creamy, Sweet
Type of DishChocolate Dessert, Dessert
- ? cup sugar, divided
- 4 ounces (4 squares) high quality bittersweet baking chocolate
- 2 tablespoons unsalted butter, cut into small bits
- 1 tablespoon red-hot schnapps
- 3 egg whites
- 1 teaspoon caribe chile
In a liquid measuring cup, combine ? cup water and ? cup of the sugar. Microwave for 1 minute on full power to dissolve the sugar, or, on a conventional range, bring to a boil in a small saucepan and cook until dissolved. Set aside.
In a heavy saucepan or double boiler over medium-low heat, combine the chocolate and butter, whisking continuously until melted and of a creamy texture. Whisk or mix in the schnapps and 2 tablespoons of the sugar mixture, if desired. Set aside for later use.
Place the egg whites in a mixing bowl. Using clean beaters for the electric mixer, beat until foamy. Sprinkle the remaining ? cup sugar evenly over the top. Beat on high speed to create a soft meringue. Fold the meringue into the chocolate mixture. Place mixture in a pastry tube and squeeze into stemmed wine or compote glasses. Sprinkle with caribe and chill. Can be served warm or chilled.
2006 Jane Butel