What do you get when you mix a classic dessert with a south of the Border flare? This.
Mexican Chocolate Mousse
- 4 .5 oz Bittersweet Chocolate (finely chopped or chips) + extra
- 2 Tablespoon Unsalted Butter (cut into 1/2" dices)
- 2 Tablespoon Espresso or very strong coffee (decaf is okay)
- 1 Cup Cold Heavy Cream
- 3 Large Eggs (separated)
- 1 Tablespoon Light Brown Sugar
- 1 Cinnamon stick toasted and 1/2 grated on microplane (about 1 teaspoon)
- 1/2 Teaspoon Cayenne Pepper
- Pinch Salt
- Whip the heavy cream to soft peaks, then refrigerate.
- Combine chocolate, butter and espresso in the top of a double boiler over hot, but not simmering, water. Stir frequently until smooth. Remove from heat, wipe water from bottom of bowl, and let cool until the chocolate is slightly warmer than body temperature. If too cool, the mixture will seize when the other ingredients are added. If too hot, the egg yolks will scramble.
- Once the melted chocolate has cooled slightly, whip the egg whites in a separate medium size bowl until they are foamy and begin to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
- When the chocolate has reached its proper temperature, stir in the yolks, cinnamon, cayenne pepper and salt. Loosen the mixture by gently whisking in 1/3 of the whipped cream. Fold in the egg whites until just incorporated, then fold in the remaining whipped cream in two parts.
- Spoon the mousse into a serving bowl or individual dishes if you wish. Refrigerate at least 8 hours. Top with chocolate curls (made with chocolate softened for 10 seconds in the microwave and with a vegetable peeler.)