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Mexican hot chocolate mousse with tequila, cinnamon and orange zest
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120g dark chocolate (70% cocoa), roughly chopped
1½ tsp ground cinnamon
3 tbsp tequila, plus extra to serve
4 eggs, separated
40g light brown soft sugar
1 Waitrose Large Orange, zest
1. Gently melt the chocolate, stirring occasionally, in a heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water). Take off the heat to cool a little, then gently stir in the cinnamon, tequila and a pinch of sea salt. (Stir in 1-2 tbsp just-boiled water if it seizes.)
2. With electric beaters, whisk the egg whites to soft peaks, then add the sugar and whisk for another minute or so until glossy.
3. Stir the egg yolks into the cooled chocolate. Stir in 2 spoonfuls of egg white, then pour the chocolate over the remaining whites and fold to combine, avoiding over-mixing. Spoon into small glasses or bowls and chill for at least 2 hours or until set. Just before serving, splash over a little more tequila and scatter with orange zest.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.