Cooking in Mexico: Mousse de Chocolate and Tequila

The sweet ending to our cooking class at Sazon was the Mousse de chocolate with a Mexican twist.  I’ve adapted this recipe a bit to make the measurement more clear.  For more instruction, I like the pictures at La Tartine Gourmande here and Alton Brown’s version here.
To buy:
  • 2 cups whipping cream
  • 12 ounces quality semi-sweet chocolate chips
  • 1 tablespoon tequila
  • 4 tablespoons butter
  • 1 teaspoon flavorless, granulated gelatin

Mousse de Chocolate: (serves 6)

  • chill 1 and 1/2 cups whipping cream in refrigerator
  • chill metal mixing bowl and mixer beaters in freezer.
  • in top of a double boiler, combine chocolate chips, tequila and butter
  • melt over simmering water, stirring constantly
  • cool, stirring occasionally
  • pour remaining whipping cream into a bowl and sprinkle in the gelatin
  • allow gelatin to dissolve for 10 minutes
  • in the chilled mixing bowl, beat cream to medium peaks
  • stir 1/4 of the whipped cream into the chocolate mixture to lighten it
  • fold in the remaining whipped cream
  • place in individual cups
  • chill for at least 1 hour before serving and garnish with berries or more whipped cream
the secret ingredient
garnished with berries