Wicked Hot Chocolate Ice Cream Food
WICKED HOT CHOCOLATE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
CHILL OUT FROZEN HOT CHOCOLATE
We serve this in our ice cream parlor and it's very popular. I know there's another frozen hot chocolate recipe here, but this one is different, as it's made with hot cocoa mix.
Provided by Karen..
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into blender.
- Add hot cocoa mix and ice.
- Blend first at low speed and then high speed until ice is finely crushed and slushy.
- Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix, if desired.
- Serve with a straw and enjoy!
- P.S. This recipe was originally posted using small ice cubes. At our shop we have a commercial blender that has no problem getting through these. Since most people have regular blenders, I have changed it to crushed ice.
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