Wicked Hot Chocolate Mousse

Name: Wicked Hot Chocolate Mousse
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT3H25M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 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; 2 cups olive oil; 4 teaspoons dried crushed red pepper flakes; 1 cup heavy cream; 1/4 cup granulated sugar; Cocoa powder; Ground cayenne pepper

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Hot & Spicy

Wicked Hot Chocolate Mousse

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Level: Intermediate
Yield: 6 servings

Total: 3 hr 25 min
Prep: 20 min
Inactive: 3 hr
Cook: 5 min

Level: Intermediate
Yield: 6 servings

Total: 3 hr 25 min
Prep: 20 min
Inactive: 3 hr
Cook: 5 min

Ingredients

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

Chili Oil:

2 cups olive oil

4 teaspoons dried crushed red pepper flakes

Spicy Whipped Cream:

1 cup heavy cream

1/4 cup granulated sugar

Cocoa powder

Ground cayenne pepper

Directions

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.

Chili Oil:

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

Spicy Whipped Cream:

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
Cook Time:
Inactive Prep Time:

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Wicked Hot Chocolate Mousse

Wicked Hot Chocolate Mousse

Chili Oil:

Spicy Whipped Cream:

Chili Oil:

Spicy Whipped Cream:

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