This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chocolate Mousse With Chipotle Caramel Sauce
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- #107407
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Chocolate Mousse
1 3/4 cup whipping cream
12 ounces dark chocolate pieces
3 ounces brewed espresso or strong coffee
1 tablespoon dark rum
2 tablespoons butter
1 teaspoon unflavored gelatin powder
Chipotle Caramel Sauce
1 cup sugar
1/4 cup water
1 cup whipping cream
1/4 teaspoon chipotle chili powder
directions
For Caramel Sauce: Bring sugar and water to a boil and allow to cook until sugar turns amber color. Remove from heat and stir in cream and chipotle powder. Serve at room temperature.
For Mousse: Melt chocolate chips, espresso, rum and butter over barely simmering water, stirring constantly. Remove from heat, cool.
Sprinkle gelatin over 1/4 cup of the whipping cream. Allow gelatin to bloom for 10 minutes. Microwave cream mixture until warm and gelatin dissolved. Stir into cooled chocolate.
Beat remaining whipping cream to medium peaks. Carefully fold in the cream into chocolate mixture. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least one hour.
added by
000bryana
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
September 15, 2014
Amazing recipe! Creamy mousse and loved the sauce with the "bite" to it.
August 9, 2010
The mousse is a dark, rich and very dense mousse. Definitely serve in small quantities. The mousse isn't overly sweet since it uses dark chocolate. The caramel sauce was perfect with this. The smokey heat of the chipotle was apparent but not overpowering. You got a bite here and there of it but it wasn't constant which made this dessert "work".