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Wicked Hot Chocolate Mousse (Giada De Laurentiis) Recipe

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Wicked Hot Chocolate Mousse (Giada De Laurentiis)
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Ingredients
8
Count
Nutrition
267
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
  2. Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
  3. Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
  4. 2 cups olive oil
  5. 4 teaspoons dried crushed red pepper flakes
  6. Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  7. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
  8. Yield: 2 cups
  9. Prep Time: 2 minutes
  10. Cook Time: 5 minutes
  11. Inactive Prep Time: 2 hours
  12. 1 cup heavy cream
  13. 1/4 cup granulated sugar
  14. Cocoa powder
  15. Ground cayenne pepper
  16. With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
  17. Yield: 2 cups
  18. Prep Time: 5 minutes
  19. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 267.32 Kcal (1119 kJ)
Calories from fat 115.74 Kcal
% Daily Value*
Total Fat 12.86g 20%
Cholesterol 139.75mg 47%
Sodium 71.44mg 3%
Potassium 49.94mg 1%
Total Carbs 32.94g 11%
Sugars 28.36g 113%
Dietary Fiber 0.66g 3%
Protein 5.37g 11%
Iron 1mg 6%
Calcium 43.5mg 4%
Amount Per 100 g
Calories 259.59 Kcal (1087 kJ)
Calories from fat 112.39 Kcal
% Daily Value*
Total Fat 12.49g 20%
Cholesterol 135.7mg 47%
Sodium 69.37mg 3%
Potassium 48.5mg 1%
Total Carbs 31.99g 11%
Sugars 27.53g 113%
Dietary Fiber 0.64g 3%
Protein 5.22g 11%
Iron 1mg 6%
Calcium 42.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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