Mezcal Infused Chocolate Mousse Recipe
Black lava salt, candied nuts, fresh berries, mint.
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Ingredients
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Mousse Ingredients
Method
Preparation Steps
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler, stirring until smooth. Remove from heat and let cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Beat the Egg Whites
In another clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- 4
Combine the Ingredients
Fold the melted chocolate into the whipped cream until well combined. Then gently fold in the beaten egg whites until no white streaks remain.
- 5
Add the Mezcal
Carefully fold in the mezcal, ensuring it is evenly distributed throughout the mousse.
- 6
Chill the Mousse
Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.