Best 5 Tequila And Mexican Chocolate Mousse Recipes

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Indulge in a culinary symphony of flavors with our decadent Tequila and Mexican Chocolate Mousse. This exceptional dessert combines the bold spirit of tequila with the rich, earthy notes of Mexican chocolate, creating an unforgettable taste sensation. Our curated collection of recipes offers a delightful journey through variations of this mousse, each showcasing unique ingredients and preparation techniques. Embark on a culinary adventure as you explore our recipes, ranging from the classic Tequila and Mexican Chocolate Mousse to innovative twists like the White Chocolate and Tequila Mousse and the Vegan Tequila and Mexican Chocolate Mousse. Prepare to tantalize your taste buds with this symphony of flavors that celebrates the vibrant spirit of Mexico.

Here are our top 5 tried and tested recipes!

CHOCOLATE TEQUILA MOUSSE



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.

EASY MEXICAN CHOCOLATE SOUFFLE



Easy Mexican Chocolate Souffle image

Provided by Marcela Valladolid

Categories     dessert

Time 38m

Yield 8 servings

Number Of Ingredients 6

2 tablespoon unsalted butter, at room temperature, for greasing the ramekins.
4 (3.1-ounce) disks Mexican chocolate, coarsely chopped (recommended: Ibarra, found in gourmet and Hispanic grocery stores)
6 tablespoons (3/4 stick) unsalted butter, at room temperature
6 large egg yolks
6 large egg whites
1/4 cup sugar

Steps:

  • Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
  • For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
  • Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.

CHOCOLATE MOUSSE



Chocolate Mousse image

Savor Alton Brown's Chocolate Mousse recipe from Good Eats on Food Network for a chocolatey treat spiked with espresso and rum.

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 6

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Steps:

  • Chill 1 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, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
  • Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
  • 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 in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
  • Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
  • (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM



Mexican Chocolate Mousse with Burnt Rum image

Provided by Roberto Santibañez

Categories     Milk/Cream     Rum     Chocolate     Dessert     Christmas     Quick & Easy     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 6

1 18.6-ounce box Mexican chocolate,* chopped
1/2 cup whole milk
3/4 teaspoon salt
3/4 cup white rum
4 cups chilled heavy whipping cream, divided
Cinnamon-Almond Cookies

Steps:

  • Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.
  • Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
  • Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
  • Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies.
  • *Mexican chocolate is available at some supermarkets and at Latin markets.

MEXICAN CHOCOLATE MOUSSE



Mexican Chocolate Mousse image

I am a fan of chocolate mousse and especially like the kind made in Mexican restaurants. I created this recipe because I wanted a mousse that didn't contain eggs or alcohol. I hope you enjoy it as much as my family does.

Provided by TheHeavenlyHeatherly

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 piece mexican chocolate, 1 tablet (I use Nestle ABUELITA Instant Beverage mix in Tablet form.)
1 teaspoon salt
1/2 cup milk
1 teaspoon cocoa powder
1/2 cup instant chocolate pudding mix
1 pint whipping cream

Steps:

  • 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
  • 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
  • 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.

Nutrition Facts : Calories 431.1, Fat 45.2, SaturatedFat 28.1, Cholesterol 167.3, Sodium 641.6, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 3.5

Tips:

  • Use high-quality ingredients for the best flavor. This means using real Mexican chocolate, good quality tequila, and fresh cream.
  • Make sure the chocolate is finely chopped before melting it. This will help it melt evenly and smoothly.
  • Do not overbeat the egg whites. Overbeaten egg whites will make the mousse tough.
  • Fold the melted chocolate and tequila mixture into the whipped cream and egg whites gently. Overmixing will deflate the mousse.
  • Chill the mousse for at least 4 hours before serving. This will allow it to set properly.
  • Garnish the mousse with chocolate shavings, whipped cream, or fresh berries before serving.

Conclusion:

This tequila and Mexican chocolate mousse is a delicious and easy-to-make dessert that is perfect for any occasion. It is light and fluffy, with a rich and decadent flavor. The tequila adds a subtle smoky flavor to the mousse, while the Mexican chocolate gives it a deep and complex flavor. This mousse is sure to be a hit with everyone who tries it.

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