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**I've Used Semi-sweet Morsels, Ibarra Drinking Chocolate, Really Good Chocolate Bars)
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1. Melt the chocolate in a heavy saucepan over very low heat, stirring constantly. If you use the Ibarra chocolate, it needs liquid to melt smoothly, so I added the coffee, ginger liqueur and rum as it melted.
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2. Beat the habenero liqueur, cinnamon, ginger, cayenne and vanilla into the melted chocolate. Remove from heat and let cool to room temperature.
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3. Once cooled, beat in the 4 egg yolks, one at a time.
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4. Whip the cream until thickened. Gradually add sugar, beating until stiff.
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5. Beat the egg whites and salt until they form stiff peaks. Gently fold the egg whites into the whipped cream.
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6. Stir about one third of the cream mixture into the chocolate mixture.
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Then scrape the remaining cream mixture over the chocolate base and gently fold them together.
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Pour the mousse into individual dessert cups or a serving bowl and refrigerate until set (2 hours).
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We discussed serving methods last night, and I really like the idea of making meringue bowls and serving a scoop of the mousse, a scoop of ice cream and whipped cream in those.
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The flavouring could easily be changed to meet tastes and what you have on hand. The original recipe calls for Grand Marnier rather than the liqueurs and spices I used. I have every intention of doing this with Chambord one of these days and serving it with raspberry sorbet. Yum.
