Ingredients Weight Measure
Bitter sweet chocolate 20 oz.
Strong coffee, brewed 4 oz.
Butter 3 oz.
TABASCO® brand Original Red Sauce 1/2 tsp.
Eggs, yolks and whites separated 4 ea.
Sugar 8 oz., divided
Grand Marnier® 4 oz.
Vanilla bean, split lengthwise and scraped 2 ea.
Orange zest 2 tsp.
Cream of tartar 1/2 tsp.
Heavy cream, whipped 16 oz.
Crystallized ginger, shredded 3 oz.

Raspberry Essence

Ingredients Weight Measure
Fresh raspberries 2 pts.
Sugar 8 oz.
Red wine 16 oz.


  1. Melt together chocolate, coffee, butter and TABASCO® Sauce. Cool to room temperature.
  2. Whip egg yolks and 4 oz. of sugar to ribbon stage in a double boiler; then stir in Grand Marnier®.
  3. Stir chocolate mixture into yolks; then add seeds from scraped vanilla beans and orange zest.
  4. Beat egg whites, 4 oz. of sugar, and cream of tartar together until stiff peaks form. Fold egg whites into chocolate mixture.
  5. Fold in whipped cream and ginger, and chill for 2 hours.
  6. To make Raspberry Essence, put all ingredients in a saucepan, heat and reduce by half. Puree mixture; then strain out seeds and cool.

Yield: 20 servings

Serving idea: Pipe into white chocolate cup and top with raspberry essence.