Best Chocolate Tequila Mousse Recipes

Tequila and Mexican Chocolate Mousse image

Provided by Marcela Valladolid

Yield 4 servings

Number Of Ingredients 8

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

Steps:

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.

Chocolate Tequila Mousse image

Provided by Ingrid Hoffmann

Categories dessert

Time 1h25m

Yield 4 to 6

Number Of Ingredients 7

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.