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Mexican Chocolate Mousse
80% authentic · Mexican-inspired
A twist on classic mousse, infused with the warm spices of cinnamon and a hint of chili for a complex, subtly spicy chocolate experience.
Ingredients
- Dark chocolate (60-70% cocoa)150g
- Eggs3 large
- Granulated sugar40g
- Heavy cream200ml
- Ground cinnamon1/2 tsp
- Cayenne pepper or chili powderpinch
- Salt1 pinch
Steps
- 1
Melt dark chocolate over a double boiler or in the microwave. Stir until smooth and set aside to cool slightly.
- 2
Separate egg yolks from whites. Beat egg yolks with half of the sugar until pale and creamy.
- 3
In a separate bowl, whip the heavy cream until soft peaks form. Stir in cinnamon and cayenne pepper.
- 4
In another clean bowl, beat egg whites with a pinch of salt until foamy. Gradually add the remaining sugar and beat until stiff, glossy peaks form.
- 5
Gently fold the slightly cooled chocolate mixture into the egg yolk mixture.
- 6
Fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites.
- 7
Carefully fold the spiced whipped cream into the chocolate mixture until just combined.
- 8
Spoon the mousse into individual serving glasses or ramekins.
- 9
Chill in the refrigerator for at least 2-4 hours, or until set.
- 10
Garnish with a dusting of chili powder or a cinnamon stick before serving.
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