Tequila And Chocolate Mousse
Do you like chocolate? Do you like it oozy and a little bit boozy? Well then, read on for a gorgeous Tequila and chocolate mousse recipe.
I was at a demonstration by Lindt Master Chocolatier Stefan Bruderer . Stefan talked us through the different stages of making chocolate and the talk finished with a pairing exercise. We were given a glass of prosecco, madeira, merlot and whiskey and they were paired respectively with different flavours of chocolate in the Lindt Excellence range. My favourite was by very far the dark chocolate with a hint of chili paired with the whiskey. In fact, that one was quite the revelation. I came home with a very generous goodie bag full of delicious chocolate. I gave some of the chocolate and then decided to pair some at home with the contents of my drink cabinet. This gave rise to this Tequila and chocolate mousse recipe.
I had rum, gin, tequila, galiano and vodka in the drink cabinet and I already knew that rum and galiano were good matches for the chocolate I had. Good but predictable matches and I wanted something new and a bit different. Gin and chocolate don’t really work for me and vodka is really best kept for jelly shots. It left the Tequila and suddenly it all came together. It took about 10 min to put together followed by an hour and a bit in the fridge. Very little effort for a dessert that rates very high on the pleasure scale.
This Tequila and chocolate mousse will only ever be as good as your ingredients, so, please, use the best you can afford. Or even better, use your favourite chocolate, it doens’t have to the most expensive, just use the one you like most. The eggs should be fresh and if possible organic, as the quality of the yolks make a big difference to this recipe.
This recipe serves two generous portions, which you can keep indoors.
- 100 g of good dark chocolate
- 3 large organic eggs
- half a shot of Tequila
- Third of a tea spoon of sea salt. This is optional but why not go mad?
- Melt the chocolate in a bowl over a pan of just boiling water.
- Separate the whites from the yolks of your eggs.
- Mount the whites until you have firm peaks.
- Mix the egg yolks and the melted chocolate.
- Add the tequila and mix until smooth.
- Fold the whites in gently until fully incorporated.
- Sprinkle and mix the salt. This is an extra but if it works for a tequila slammer, it works for my chocolate mousse.
- Refrigerate for at least an hour and eat straight from the fridge.