Spicy Hot Chocolate Mousse

1. 1

   In a liquid measuring cup, combine 1/4 cup water and 1/4 cup of the sugar.

2. 2

   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.

3. 3

   Set aside.

4. 4

   In a heavy saucepan or double boiler over medium-low heat, combine the chocolate and butter, whisking continuously until melted and of a creamy texture.

5. 5

   Whisk or mix in the schnapps and 2 tablespoons of the sugar mixture, if desired.

6. 6

   Set aside for later use.

7. 7

   Place the egg whites in a mixing bowl.

8. 8

   Using clean beaters for the electric mixer, beat until foamy.

9. 9

   Sprinkle the remaining 1/4 cup sugar evenly over the top.

10. 10

    Beat on high speed to create a soft meringue.

11. 11

    Fold the meringue into the chocolate mixture.

12. 12

    Place mixture in a pastry tube and squeeze into stemmed wine or compote glasses.

13. 13

    Sprinkle with caribe and chill.

14. 14

    Can be served warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.