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Wicked Hot Chocolate Mousse
Recipe courtesy Giada De Laurentiis

Ingredients
4 large eggs, separated*
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
3 tablespoons coffee liqueur
4 teaspoons Chili Oil, recipe follows
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Spicy Whipped Cream, recipe follows

Instructions
Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the
bowl over a saucepan of simmering water (do not allow the bottom of the bowl to
touch the water); whisk constantly until the mixture is very thick and frothy,
about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from
the heat.

Using an electric mixer, beat the egg whites in another large bowl to soft peaks.
Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks
form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the
warm chocolate mixture to lighten, then fold in the remaining meringue.

Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or
overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and
serve.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved



Chili Oil:
2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over
low heat until a thermometer inserted into the oil registers 180 degrees F, about
5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and
pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Prep Time: 2 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours


Spicy Whipped Cream:
1 cup heavy cream
1/4 cup granulated sugar
Cocoa powder
Ground cayenne pepper

With an electric mixer, whip cream gradually adding the sugar until soft peaks
form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve
immediately.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Yield: 2 cups
Prep Time: 5 minutes
Cook Time:
Inactive Prep Time:

5

Copyright 2006 Television Food Network, G.P., All Rights Reserved