Part deux/dos of the Frexican dinner party…
Cinco de Mayo was a particularly busy day at work, and with six people arriving at our house at 6pm, I needed some food I could make ahead. The appetizer was a cinch. I did my Olive Tapenade & Farmers Cheese toasts, but I added sundried tomatoes and I (appropriately) used Requesón (Mexican Ricotta). All I had to do when I got home was toast and assemble.
Dessert would be made ahead as well. French chocolate mousse spiked with Mexican flavors (including some homemade Kahlua from two of our guests for the night). So easy and so darn good. Dinner party, done.
Salud… Sante… Cheers! No matter how you say it, Frexican might a new language to add to your kitchen lexicon.
Frexican Chocolate Mousse
- 6 Tbsp butter
- 8 oz, good dark chocolate (I use Scharffen Berger 62% Semi Sweet)
- 7 eggs, divided
- 1/4 c sugar
- 3 Tbsp sugar
- 1/8 tsp cayenne
- 1 Tbsp cinnamon
- 1/4 tsp nutmeg
- 1 Tbsp vanilla
- 1 Tbsp Kahlua
In a double boiler over high heat, or use a pot filled with water and a metal bowl on top, place the chocolate and butter in the metal bowl to melt. Do not allow any water to get into the bowl. Stir to combine.
While the chocolate is melting, whip the egg whites in a large bowl with 3 Tbsp sugar, until stiff peaks form. In a medium bowl, whip the egg yolks with 1/4 c sugar, cay none, cinnamon, nutmeg, vanilla and Kahlua until smooth and fluffy/creamy. Temper the yolks by adding a little chocolate and stir. Slowly add the remaining chocolate to the yolks and stir to combine. Add the chocolate mix to the whites and GENTLY fold until no white steaks remain. Be careful to preserve the fluffy texture.
Pour into 6 ramekins or glasses. Top with Frexican whipped cream and sprinkle with cinnamon to serve.
Frexican Whipped Cream
- 1 c whipping cream
- 1 Tbsp Kahlua
- 2 Tbsp sugar
- Cinnamon for sprinkling
In a medium bowl whip cream, Kahlua and sugar until stiff peaks form.