Ingredients
-
90 g Alkalized Cocoa powder
-
170 g White sugar
-
100 g Brown Sugar
-
96 g All-Purpose Flour
-
3 Eggs
-
170 g Butter
-
2 oz Corn Syrup
-
¼ tsp Instant coffee
-
150 g Tulip Dark Chocolate Compound
-
1 tbsp Tabasco® Habanero Pepper Sauce
-
For Crumble
-
96 g All-Purpose Flour
-
45 g Oatmeal
-
50 g Brown Sugar
-
1/8 tsp McCormick ground cinnamon
-
75 g Butter
-
1 tbsp Tabasco® Habanero Pepper Sauce
-
For Raspberry Cheese Mousse
-
200 g Cream Cheese, softened
-
25 g Sugar
-
4 oz Smucker’s Red Raspberry Preserves
-
1 tsp Tabasco® Green Pepper Sauce
-
optional McCormick Red Food Coloring
-
1 tsp Unflavored Gelatin, dissolved in 2 tbsp water
-
8 oz Whipping Cream
Directions
Steps
|
1
Done
|
1. Pre-heat oven to 350F. |
|
2
Done
|
2. Place first 4 dry ingredients in a mixer and mix using a paddle attachment on low speed. |
|
3
Done
|
3. In a saucepan, cook butter, corn syrup and coffee over low heat until melted. Add in chocolate compound and Tabasco Habanero Pepper Sauce until smooth. |
|
4
Done
|
4. Slowly pour into flour mixture until well blended. Add in eggs one at time and beat until smooth. |
|
5
Done
|
5. Scoop into preferred silicone molds or 8”x8” greased baking pan. Sprinkle top with Habanero-crumble*. Bake for 16 minutes. Let cool before slicing. |
|
6
Done
|
6. Serve with a scoop of Raspberry mousse and more Habanero-crumble. |
|
7
Done
|
To make the crumble: Place all dry ingredients in a food processor until fine. Blend in butter and Tabasco Habanero pepper Sauce. Place in a lined cookie sheet and bake for 15 minutes. |
|
8
Done
|
To make the mousse: Cream the cheese sugar, raspberry preserve and Tabasco Pepper sauce using a paddle attachment until smooth. Blend in dissolved gelatin. Fold in whipped cream. Chill until ready for use. |
|
9
Done
|
TIP: Make the mousse ahead of time in for it to set. |
