Tequila and Mexican Chocolate Mousse

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  • Yield: 4 servings
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6 1/2 ounces Ibarra chocolate, chopped fine

2 tablespoons milk

11/2 ounces butter, at room temperature

2 eggs, seperated

1 tablespoons Tequila Herradura Reposado

1/2 cup heavy cream

4 prepared phyllo cups

1 pomegranate, half seeded and half juiced, sweetened


  1. Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds.