Wicked Hot Chocolate Mousse - eggs

Method

• 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.
• 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.
• 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.
• 2 cups olive oil
• 4 teaspoons dried crushed red pepper flakes
• 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.
• 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.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours
• 1 cup heavy cream
• 1/4 cup granulated sugar
• Cocoa powder
• Ground cayenne pepper
• 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.
• Yield: 2 cups
• Prep Time: 5 minutes