Chocolate Tequila Mousse

1. 1

   Put the semisweet chocolate in a large bowl and place in the microwave.

2. 2

   Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted.

3. 3

   Set aside.

4. 4

   In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks.

5. 5

   Set aside.

6. 6

   In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.

7. 7

   Mix the yolks and tequila into the melted chocolate.

8. 8

   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.

9. 9

   Add the whipped cream and fold in gently, taking care not to over mix.

10. 10

    Spoon the mousse into 4 martini glasses.

11. 11

    Using a vegetable peeler, shave chocolate on top of the mousse.

12. 12

    Garnish with mint.

13. 13

    Chill for at least 1 hour or up to a day ahead.

14. 14

    *RAW EGG WARNING

15. 15

    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

16. 16

    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.

* Per serving · 4 servings · Values may vary.