Postre de Chocolate y Tequila
(Dark Chocolate & Tequila Mousse)
recipe by Paco Cárdenas from El Petit Four, San Miguel de Allende, Guanajuato, Mexico
- 2 cups heavy cream
- 2 cups bittersweet chocolate, finely chopped
- ½ cup Tequila Reposado
- 1 cup Tempered Bittersweet Chocolate
- 1 cup fresh raspberries or strawberries
Pour cream into the chilled bowl of an electric mixer; using the whisk attachment, beat cream to soft peaks. Pour tequila on top and mix in.
Melt the chopped chocolate, stir into cream. Whisk, by hand quickly until smooth.
Chocolate Flakes: Temper a cup of bittersweet chocolate. Dump onto a cool/cold marble or granite table. Using a wide spatula, immediately spread into thin layer. When it hardens, scrape it into curls. Immediately garnish the mousse.
Option #1 to serve
Place the mousse in a pastry bag, with a star or french tip; pipe the mousse into martini glasses, garnish with fresh berries & dark chocolate flakes.
Pour the mousse into a square mold and chill for one hour. With a teaspoon soaked in hot water scoop out three quenelles(http://ow.ly/198kJ); place them on a dessert plate and cover with dark chocolate flakes and fresh berries.