Ingredients Weight Measure
White chocolate, chopped 1 lb.
Bittersweet chocolate, chopped 1 lb.
Milk chocolate, chopped 1 lb.
Brandy or cognac 6 Tbsp.
Water 18 Tbsp.
Butter, unsalted, divided 12 Tbsp.
Egg yolks, large 6 ea.
Sugar 6 Tbsp.
Water 16 Tbsp.
Whipping cream, chilled 1-1/4 cups
TABASCO® brand Original Red Sauce 1 tsp.
Chocolate liqueur 2 oz.
Cocoa powder, for garnish as desired
Mint leaves, for garnish 6 ea.


  1. Note: Complete the recipe three times, once for each type of chocolate.
  2. Combine 1 type of chocolate, 2 Tbsp. brandy or cognac, and 2 Tbsp. water in a bain marie or medium metal bowl set over nearly simmering water in pot. Stir until smooth; remove from heat. Stir in 2 Tbsp. butter until blended and allow mixture to cool.
  3. Whisk 2 egg yolks with 2 Tbsp. sugar and 4 Tbsp. water in bain marie or small metal bowl. Set over pan of simmering water, whisking constantly, until mixture reaches 160°F on instant-read or candy thermometer. Remove from heat, stir in 2 Tbsp. butter until blended and continue to whisk until cool. Stir into chocolate mixture.
  4. Add TABASCO® Sauce to whipping cream in large chilled bowl. Whip cream until nearly stiff. Gently fold into chocolate mixture.
  5. Once process is complete with all 3 chocolates, layer glasses with 1/3 each type of mousse.
  6. Top with chocolate liqueur, cocoa and mint leaf to garnish.

Yield: 12 servings