Spicy Hot Chocolate Mousse
recipe has been reproduced with the kind permission
of Jane Butel and comes from her latest book
Real Women Eat Chile.
credited with starting the Tex-Mex mania, Jane Butel
published her first cookbooks on New Mexican and American
Mexican food in the 1960s. Sixteen cookbooks later,
her books and her Cooking School in Albuquerque, which
Bon Appetit called among "the best in the US",
bring you all there is to know and love about this cuisine.
is an internationally recognized authority on the regional
cooking of the American Southwest. The daughter and
granddaughter of accomplished home economists, she is
a cookbook author, teacher and television personality.
interest in Southwestern cooking predates its current
widespread popularity by decades. She was the first
to write about the cooking style that evolved in the
Southwestern border area and is credited with starting
the USA's love affair with this cuisine.
operates her own site-based Cooking
Schools, which have been recognized far and
wide for their quality of instruction. Jane's Cooking
School specializes in week long and weekend full participation
classes on New Mexican and Southwestern cooking - to
find out more click
cup sugar, divided
4 ounces high-quality bittersweet baking chocolate
2 tablespoons unsalted butter, cut into small bits
1 tablespoon red-hot schnapps, or to taste
3 egg whites
a liquid measuring cup, combine 1/4 cup water and
1/4 cup of the sugar. Microwave for 1 minute on full
power to dissolve the sugar, or, on a conventional
range, bring to a boil in a small saucepan and cook
until dissolved. Set aside.
a heavy saucepan, or a double boiler over medium-low
heat, combine chocolate and butter, whisking continuously
until melted and of a creamy texture.
or mix in the schnapps and 2 tablespoons of the sugar
and add the remaining sugar mixture, if desired. Set
aside for later use.
the egg whites in a mixing bowl. Using clean beaters
for the electric mixer, beat until foamy.
the remaining 1/4cup sugar evenly over the top. Beat
on high speed to create a soft meringue.
the meringue into the chocolate mixture.
warm or chilled in footed compotes or wineglasses.
with permission from Jane Butel's Southwestern Kitchen