Mexican Chocolate Mousse with Tequila-Infused Strawberries

Allergens

Dairy, Soy

Ingredients

• 6 oz dark chocolate (gluten
• free)
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 4 tbsp tequila
• 2 cups fresh strawberries, hulled and halved
• A pinch of sea salt

Instructions

1. In a double boiler, gently melt the chocolate and butter until smooth. Allow to cool slightly.
2. In a separate bowl, whip the heavy cream to soft peaks.
3. Fold the whipped cream into the cooled chocolate mixture, stirring until fully incorporated.
4. In a shallow dish, macerate the strawberries in tequila for 15 minutes.
5. Spoon the chocolate mousse into individual glasses, creating a base layer.
6. Top with macerated strawberries and drizzle any remaining tequila from the dish over the berries.
7. Repeat layering until all ingredients are used, finishing with a generous dollop of chocolate mousse.

Chef’s Insight

Choose ripe, juicy strawberries for optimal flavor.

Notes

Adjust tequila amount to taste and desired alcohol content.