Mexican Chocolate Mousse
Indulge in the rich, velvety decadence of Mexican Chocolate Mousse, a dessert that combines the deep intensity of dark chocolate with a warm, aromatic twist of cinnamon and a subtle kick of chili powder. This easy yet elegant mousse recipe features an irresistible balance of sweet and spicy, elevated by the creamy texture created from perfectly whipped egg whites and smooth melted chocolate. Perfect for dinner parties or date nights, this chilled treat is served in individual portions, with optional toppings like fluffy whipped cream and grated dark chocolate to make every bite extra special. Ready in just 30 minutes of active time and requiring minimal ingredients, this gluten-free dessert is a showstopper that delivers bold, authentic Mexican flair in every spoonful!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 240 milliliters heavy cream
- 50 grams granulated sugar
- 3 pieces large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon chili powder (adjust to taste)
- 0.25 teaspoon salt
- whipped cream (optional for serving)
- grated dark chocolate (optional for garnish)
Instructions
Chop the dark chocolate into small pieces and melt it gently using a double boiler or in the microwave in 20-second intervals, stirring frequently. Set aside to cool slightly.
Separate the egg yolks and whites. Place the yolks in a small bowl and the whites in a large mixing bowl.
In a separate saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.
Gradually whisk the warm cream into the egg yolks, adding a little at a time to avoid scrambling the eggs.
Pour the egg and cream mixture back into the saucepan and place it over low heat. Stir constantly until it thickens slightly, about 2-3 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the melted chocolate, ground cinnamon, chili powder, vanilla extract, and salt. Mix until smooth. Allow this mixture to cool to room temperature.
Meanwhile, use an electric mixer to whisk the egg whites until foamy. Gradually add the sugar and beat until stiff peaks form.
Gently fold the whipped egg whites into the cooled chocolate mixture in three additions, being careful not to deflate the mousse.
Divide the mousse evenly among four serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
Before serving, optionally top with whipped cream and grated dark chocolate for garnish. Enjoy!
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 205 mg | 9% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 26.2 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
