Tequila And Mexican Chocolate Mousse Recipes

CHOCOLATE TEQUILA MOUSSE

Chocolate Tequila Mousse image

Provided by Ingrid Hoffmann

Categories dessert

Time 1h25m

Yield 4 to 6

Number Of Ingredients 7

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

Steps:

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.

MEXICAN CHOCOLATE MOUSSE

Mexican Chocolate Mousse image

I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.

Provided by TheHeavenlyHeatherly

Categories Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 piece mexican chocolate, 1 tablet (I use Nestle ABUELITA Instant Beverage mix in Tablet form.)
1 teaspoon salt
1/2 cup milk
1 teaspoon cocoa powder
1/2 cup instant chocolate pudding mix
1 pint whipping cream

Steps:

1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.

Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5

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