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European, French
Spicy Hot Chocolate Mousse Recipe-24995

Photo by: Christopher Marchetti
Comments: 0


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


  • 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


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


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