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Spicy Hot Chocolate Mousse

Updated February 23, 2016
(1 Votes)

0 Comments

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.

4 servings

Cooking Time10 min

Cooking Time - Text10

CostModerate

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationmain course

Equipmentelectric mixer

Mealdinner

Taste and Texturechocolatey, creamy, sweet

Type of Dishchocolate dessert, dessert

Ingredients

  • ½ 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

Instructions

In a liquid measuring cup, combine ¼ cup water and ¼ 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 ¼ 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.

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