Chocolate Tequila Mousse

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 to 6

Ingredients
  • 6 ounces semisweet chocolate
  • 3 large egg whites, at room temperature
  • 1 cup heavy cream, cold
  • 2 large egg yolks
  • 1 ounce tequila
  • 1 bar chocolate
  • Fresh mint, for garnish
Directions
Watch how to make this recipe.
  • Put the semisweet chocolate in a large bowl and place in the microwave. Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted. Set aside.

  • In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks. Set aside.

  • In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.

  • Mix the yolks and tequila into the melted chocolate. Fold in 1/3 of the egg whites first to lighten the mixture, add the remaining 2/3 of the egg whites and fold gently to keep the air in the beaten egg whites. Add the whipped cream and fold in gently, taking care not to over mix.

  • Spoon the mousse into 4 martini glasses. Using a vegetable peeler, shave chocolate on top of the mousse. Garnish with mint. Chill for at least 1 hour or up to a day ahead.

  • *RAW EGG WARNING

  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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    This recipe is featured in:

    Cinco de Mayo