Today is National Tequila Day. Yes, tequila is made mostly in Mexico, near the city of Tequila, where you’ll find blue agave, the plant that gives tequila its distinctive flavor, but America is still very much a nation of tequila drinkers, especially in California. So how to celebrate?
Around Cinco de Mayo I did several blogs about Mexican foods including chocolate, and I included an entry on Tanteo's Chocolate-Infused Tequila. It's absolutely fabulous. It's made with 100% agave blanco tequila and infused with cocoa beans and jalapeno. It works. There's a real earthy flavor and the chocolate goes well with the agave. Of course the extra kick from the jalapeno works for me. This is not a sweet syrupy drink.
O.K. so now you have something to drink, but what to eat to celebrate the day?
I found a wonderful Chocolate Tequila Mousse recipe by Ingrid Hoffman on the Food Network website.
6 ounces semisweet chocolate
3 large egg whites, at room temperature
1 cup heavy cream, cold
2 large egg yolks
1 ounce tequila
1 bar semisweet chocolate (use a high quality dark chocolate 70% or more)
Fresh mint, for garnish
1. Put the semisweet chocolate in a large bowl and place in the microwave. Microwave on high for 1 minute, give the chocolate a stir, then microwave for another 30 seconds until completely melted. Set aside.
2. In clean bowl, beat the egg whites with an electric mixer at high speed until it holds medium peaks. Set aside.
3. In a chilled clean bowl, beat the cream with an electric mixer at high speed until it holds medium peaks.
4. Mix the yolks and tequila into the melted chocolate. 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. Add the whipped cream and fold in gently, taking care not to over mix.
5. Spoon the mousse into 4 martini glasses. Using a vegetable peeler, shave chocolate on top of the mousse. Garnish with mint. Chill for at least 1 hour or up to a day ahead.
*RAW EGG WARNING Food Network Kitchens suggests caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. 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.