Mexican Chocolate Mousse Recipe

This Mexican Chocolate Mousse is simply amazing. It is light, not too sweet, and can be made on the counter and stove top in about 30 minutes. How awesome is that? There are a few tricks to get the recipe right, and some room to play, which always works for those folks that want to add their own flavor…like me.

Mexican chocolate usually refers to coarse ground chocolate with some chili, cinnamon and sugar mixed in. The flavor slowly blooms, a bit of heat, the earthiness of ground pepper and the chocolate and then the brightness of cinnamon. It’s a little complex…like me.

For the latest batch of Mexican chocolate mousse, I used milk 50% milk chocolate mixed with bittersweet. Then I added some cocoa powder to get a more intense flavor. I worked very well. Then I added tequila cause I had some and some guajillo ’cause why not, and it turned out amazing…dare I say it?…like me.

MEXICAN CHOCOLATE MOUSSE

1 pt whipping cream
2 tbsp powdered sugar
6.5 oz chocolate (try Mexican chocolate bar with Guajillo, or a mix of Mexican chocolate and bittersweet)
2 tbsp butter
1 tsp cinnamon, 1 tsp guajillo powder, 1/4 tsp cayenne (to taste)
1 oz Grand Marnier or tequila (to taste/optional)
1/2 tsp vanilla
3 egg whites
1 tsp granulated sugar
Cinnamon or Chocolate wafers
raspberries

Whip the cream (soft) with powdered sugar and set aside. Do not over whip as it will continue to whip as you add chocolate and egg whites.
In double boiler or pan set in water, melt the chocolate and butter and thin with vanilla and
Grand Marnier. Add spices. Let it cool a bit and fold in the whipped cream.
Meanwhile beat the egg whites to soft peaks and with the granulated sugar. Fold gently into chocolate
mixture. Place in serving dishes and let stand, refrigerated, for 1 hour. Serve with cinnamon wafers and more whipped cream, if desired.