← Back to Search Results
European, French
Spicy Hot Chocolate Mousse

Photo by: Christopher Marchetti
Comments: 0
 

Recipe

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.

Yield: 4 servings
Cooking time: 10 Minutes

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

Directions

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.


© 2006 Jane Butel
 

Nutritional Information

Per Serving:
Calories: 330
Protein: 5 g
Carbohydrates: 43 g
Fiber: 2 g
Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 17 mg
Sodium: 44 mg

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
baked-explorations Baked Explorations
by Matt Lewis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?