Mexican Red & Green Rice and Kahlua Mousse

The rest of my Cinco de Mayo menu:  The side dish and dessert


Place 1 cup rice, 1 cup green chili salsa or canned green chilies and tomatoes, 2 cups chicken broth, 1 teaspoon chili powder, 1 teaspoon cumin and 1 teaspoon salt (Add salt if you use unsalted chicken broth).  in saucepan and bring to a boil, reduce heat and simmer about 20 minutes until rice is tender.


1 pound dark chocolate

3 tablespoons butter

1/2 cup powdered sugar

3 eggs, separated

1/4 cup Kahlua

1 teaspoon instant coffee

2 cups heavy cream

2 tablespoons sugar

1 cup heavy cream

1 teaspoon Kahlua

Melt chocolate in a microwave able bowl. Add butter and mix well. In a small bowl beat the egg yolks and gradually beat in about a quarter cup of the hot chocolate mixture. Then mix the chocolate and egg mixture into the bowl of melted chocolate and butter. In another bowl combine the powdered sugar, Kahlua and instant coffee. Stir the chocolate mixture into the sugar mixture. In another bowl beat the cream until it forms stiff peaks. Fold the whipped cream into the chocolate sugar mixture. In another small bowl beat the egg whites until stiff and fold into the chocolate mixture. Spoon into serving bowls and chill for four or more hours.

Make Whipped Cream: With an electric mixer beat the cream, sugar and Kahlua at medium high speed until medium thick peaks form. Spoon on top of mousse and dust with cocoa powder or cinnamon.


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