Recipe courtesy of Ingrid Hoffmann
Chocolate Tequila Mousse
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- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 to 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 343
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 116 mg
- Sodium
- 49 mg
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 to 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 343
- Total Fat
- 27 g
- Saturated Fat
- 16 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 20 g
- Protein
- 5 g
- Cholesterol
- 116 mg
- Sodium
- 49 mg
Ingredients
Directions
- 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.
