Chocolate Tequila Mousse

Directions

1. 1
   Put the semisweet chocolate in a large bowl and place in the microwave.
2. 2
   Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted.
3. 3
   Set aside.
4. 4
   In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks.
5. 5
   Set aside.
6. 6
   In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.
7. 7
   Mix the yolks and tequila into the melted chocolate.
8. 8
   Fold in 1/3 of the egg whites first to lighten the mixture, add the remaining 2/3 of the egg whites and fold gently to keep the air in the beaten egg whites.
9. 9
   Add the whipped cream and fold in gently, taking care not to over mix.
10. 10
    Spoon the mousse into 4 martini glasses.
11. 11
    Using a vegetable peeler, shave chocolate on top of the mousse.
12. 12
    Garnish with mint.
13. 13
    Chill for at least 1 hour or up to a day ahead.
14. 14
    *RAW EGG WARNING
15. 15
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
16. 16
    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.