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1
Put the semisweet chocolate in a large bowl and place in the microwave.
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2
Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted.
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3
Set aside.
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4
In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks.
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5
Set aside.
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6
In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.
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7
Mix the yolks and tequila into the melted chocolate.
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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.
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9
Add the whipped cream and fold in gently, taking care not to over mix.
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10
Spoon the mousse into 4 martini glasses.
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11
Using a vegetable peeler, shave chocolate on top of the mousse.
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12
Garnish with mint.
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13
Chill for at least 1 hour or up to a day ahead.
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14
*RAW EGG WARNING
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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.
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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.
