Mmmmm ... Mexican Chocolate Mousse

Brianne DiSylvester

Flickr Photo by David Leggett
Yes, I'm still on my Cinco de Mayo kick one day after the fact.

Yesterday I had a pre-birthday party with all of my Mexican faves.

For my "birthday cake," I made Mexican Chocolate Mousse. It's spiced with cinnamon and one of my favorite spices.

Find out what it is ...

Mexican Chocolate Mousse (adapted from Epicurious)

  • 2 cups chilled heavy cream
  • 4 large egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  • 1 tablespoon cinnamon
  • 1 teaspoon cayenne pepper

1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk yolks, sugar, and a pinch of salt in a metal bowl until well combined, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

2. Melt chocolate, cinnamon, and cayenne in a double boiler or metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one-fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

Do you like spicy desserts?

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