Wicked Hot Chocolate Mousse
- 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
- Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup 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.
- 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
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
- 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.
- Yield: 2 cups
- Prep Time: 5 minutes
eggs, sugar, unsalted butter, water, coffee liqueur, chili oil, bittersweet, cream
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/wicked-hot-chocolate-mousse-recipe.html (may not work)