Wicked Hot Chocolate Mousse

  1. 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.
  2. 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.
  3. Add the chocolate and stir until melted and smooth.
  4. Remove from the heat.
  5. Using an electric mixer, beat the egg whites in another large bowl to soft peaks.
  6. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form.
  7. Remove the chocolate from over the water.
  8. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
  9. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight.
  10. Spoon the mousse into 6-ounce bowls.
  11. Top with spicy whipped cream and serve.
  12. 2 cups olive oil
  13. 4 teaspoons dried crushed red pepper flakes
  14. Combine the oil and crushed red pepper flakes in a heavy small saucepan.
  15. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  16. Remove from heat.
  17. Cool to room temperature, about 2 hours.
  18. Transfer the oil and pepper flakes to a 4-ounce bottle.
  19. Seal the lid.
  20. Refrigerate up to 1 month.
  21. Yield: 2 cups
  22. Prep Time: 2 minutes
  23. Cook Time: 5 minutes
  24. Inactive Prep Time: 2 hours
  25. 1 cup heavy cream
  26. 1/4 cup granulated sugar
  27. Cocoa powder
  28. Ground cayenne pepper
  29. With an electric mixer, whip cream gradually adding the sugar until soft peaks form.
  30. Top with a dusting of cocoa powder and a pinch of cayenne.
  31. Serve immediately.
  32. Yield: 2 cups
  33. 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)

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