JALAPEÑO-SCENTED CHOCOLATE MOUSSE BREEZE

Chocolate Mousse

Ingredients Weight Measure
Semisweet chocolate, melted 12 oz.
Evaporated milk 1/2 cup
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Orange blossom honey 3 Tbsp.
Whipped cream (slightly underwhipped) 1 pt.
Edible gold-colored powder as needed
Melted tempered dark couverture, or dark chocolate coating 1 cup

Chipotle and Bloody Orange Reduction

Ingredients Weight Measure
Blood orange juice, fresh 2 cups
Rum 2 Tbsp.
Dark corn syrup 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Arrowroot powder 2 Tbsp.

Caribbean-Style TABASCO® Fruit Salad

Ingredients Weight Measure
Blood orange, seedless, segments only 1/2 cup
Orange, seedless, segments only 1/2 cup
Blueberries, sliced in half 1/3 cup
Strawberries, wild, sliced 1/2 cup
Mango, ripe, small dice 1/2 cup
Godiva® Original Chocolate Liqueur 1/3 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup

Jalapeño-Kiwi Chutney

Ingredients Weight Measure
Jalapeños, fresh, seeded, vein removed, small dice 2/3 cup
Coconut juice 1 pt.
Kiwi, fresh, small dice 1-1/2 cups
Mint jelly 2/3 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.

Green TABASCO® Palm Tree Tuile Wafers

Ingredients Weight Measure
Butter, clarified 1 cup
Pastry flour 1 cup
Egg whites 1 cup
Granulated sugar 1 cup
Coconut, finely shredded 1/3 cup
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Food coloring, green 2 drops

Green Pepper–Infused Bubble Sugar

Ingredients Weight Measure
Decomalt or isomalt sugar 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 Tbsp.

Method

  1. For the Chocolate Mousse, melt chocolate and evaporated milk in a double boiler until smooth, add the TABASCO® Green Jalapeño Pepper Sauce and honey and whisk. Fold in the whipped cream and continue to fold until slightly thick and smooth.
  2. Pipe into each of 12 2" tall x 1.5" cylinder-shaped molds and freeze until hard for 3 hours; then remove each mousse and set aside.
  3. Cut 12 strips of acetate cake band strips (each strip should measure 2" tall x 3.5" long). Brush a little edible gold powder on each acetate strip, followed by 2 Tbsp. tempered chocolate, using a small spatula, spread the chocolate into a thin layer, making sure it coats the entire strip.
  4. Coat each of the 12 chocolate mousses by wrapping each strip of acetate around the mousse and securing each with a small strip of tape.
  5. Place the mousses in the freezer for 1 hour; pour 1 Tbsp. of Chipotle and Bloody Orange Reduction sauce on top of each mousse. Carefully remove the strip of acetate to reveal a perfectly coated chocolate mousse and reserve for later plating.
  6. For the Chipotle and Bloody Orange Reduction, reduce blood orange juice in a heavy-bottomed saucepan by boiling it until it is half of its original volume. Remove from heat and whisk in the rum, syrup and TABASCO® Chipotle Pepper Sauce. Allow the reduction to cool completely; then mix in 2 Tbsp. arrowroot powder.
  7. Return the reduction back to stove and cook for 2 more minutes on medium heat, until slightly thickened. Cool and reserve for later plating.
  8. For the Caribbean-Style TABASCO® Fruit Salad, combine all the fruits and place into a square container. Combine the liqueur and TABASCO® Chipotle Pepper Sauce and pour liberally over the fruit. Marinate for 4 hours.
  9. For the Jalapeño-Kiwi Chutney, cook jalapeño peppers in the coconut juice for 10 minutes at medium heat. Remove from heat, drain the coconut juice and mix in the kiwi, mint jelly and TABASCO® Green Jalapeño Pepper Sauce. Cook on medium heat for 10 more minutes. Cool and reserve.
  10. For Green TABASCO® Palm Tree Tuile Wafers, combine all ingredients and mix together by hand in a stainless steel bowl. Divide the dough into 2 parts and add 2 drops green food coloring and 1 oz. TABASCO® Green Jalapeño Pepper Sauce to one part.
  11. Draw a palm tree onto a sheet of thin cardboard and cut a stencil using an X-ACTO® knife. The palm tree should be approximately 3.5" tall x 2.5" wide.
  12. Place the stencil on a Silpat® or Teflon® coated baking mat. Spread a thin layer of uncolored cookie batter over the base of the palm, and a thin layer of green colored batter over the leaves. Bake in a 350°F oven until golden brown (about 8 minutes).
  13. For the Green Pepper–Infused Bubble Sugar, combine the sugar and TABASCO® Green Jalapeño Pepper Sauce and spread evenly on a Silpat® baking tray. Place another Silpat® on top of the sugar. The sugar must be sandwiched between the Silpats®. Bake at 350°F for 25 minutes. Remove from the oven, allow to cool and cut into small, decorative shapes. Reserve for plating.
  14. To plate, spread 1 tsp. of the Chipotle and Bloody Orange Reduction on top of each chocolate mousse, followed by 1 tsp. jalapeño chutney.
  15. Using a chocolate piping bag, pipe a silhouette of a pepper on each of 12 plates. Fill this cavity with 2 Tbsp. chipotle reduction.
  16. Place a chocolate mousse right by the sauce. Decorate each Chocolate Mousse with 3 Tbsp. fruit salad. Place a palm tree cookie next to the Chocolate Mousse, using the melted chocolate to glue a palm tree to the back of each chocolate mousse. Decorate with a piece of Green Pepper–Infused Bubble Sugar.

Yield: 12 servings