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Recipe for :

Spicy Hot Chocolate Mousse

Jane ButelThis recipe has been reproduced with the kind permission of Jane Butel and comes from her latest book Real Women Eat Chile.

Often 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.

Jane 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.

Her 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.

Jane 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 here.


1/2 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


  • In 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.
  • In a heavy saucepan, or a double boiler over medium-low heat, combine chocolate and butter, whisking continuously until melted and of a creamy texture.
  • Whisk or mix in the schnapps and 2 tablespoons of the sugar mixture.
  • Taste and add the remaining sugar mixture, if desired. Set aside for later use.
  • Place the egg whites in a mixing bowl. Using clean beaters for the electric mixer, beat until foamy.
  • Sprinkle the remaining 1/4cup sugar evenly over the top. Beat on high speed to create a soft meringue.
  • Fold the meringue into the chocolate mixture.
  • Serve warm or chilled in footed compotes or wineglasses.

Serves 4

Jane Butel

Reprinted with permission from Jane Butel's Southwestern Kitchen