During the January 2025 Agent CEO Forum retreat to San Miguel de Allende, we were so fortunate to spend an afternoon cooking with the incredible Chef Paco Cardenas from the restaurant El Petit Four. Below is his amazing recipe:

Ingredients:

1 cup heavy cream

1/2 vanilla bean (just the inside scraped out)

1 cup bittersweet Mexican chocolate (71% cacao) – finally chopped

1/4 cup Tequila Blanco

1/2 cup tempered bittersweet Mexican chocolate (71% cacao)

1 cup fresh mixed berries

Procedure:

1. Whisk together the cream and vanilla bean until you get soft peaks.
2. Pour the tequila on top of the cream and then mix together with spoon or spatula.
3. Temper the chocolate – melt 1 cup and then mix in the remaining 1/2 cup.
4. Pour the the chocolate on top of the tequila cream and whisk together until smooth.

To Serve:

Place the mouse in a pastry bag with a striped nozzle and pipe the mouse in martini glasses.

Garnish with berries and serve immediately.