Ingredients
Scale
- 200g (7 oz) high-quality dark chocolate, chopped
- 2 cups (475ml) heavy whipping cream, divided
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of cayenne pepper (to taste)
- A pinch of salt
- Whipped cream and chocolate shavings for garnish (optional)
Instructions
- In a heatproof bowl, melt the dark chocolate using a double boiler method or in the microwave in 20-second intervals, stirring after each interval until smooth. Allow it to cool slightly.
- In a separate bowl, whisk together the egg yolks, sugar, cinnamon, nutmeg, cayenne pepper, and salt until pale and slightly thickened.
- Gradually whisk in the melted chocolate until smooth.
- In a large mixing bowl, whip 1.5 cups of the heavy cream until stiff peaks form. Reserve the remaining 1/2 cup for serving, if desired.
- Gently fold the whipped cream into the chocolate and egg yolk mixture in two additions, ensuring it’s well combined but maintaining the airy texture.
- Divide the mousse among individual serving dishes or glasses.
- Refrigerate for at least 2-3 hours, or until set.
- Before serving, you can whip the remaining 1/2 cup of heavy cream to dollop on top of the mousse. Garnish with chocolate shavings, if desired.
Equipment
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Notes
The combination of cinnamon, nutmeg, and cayenne pepper gives this mousse its distinctive Mexican flavor. Adjust the spices according to your preference.
Using high-quality dark chocolate is crucial for the best flavor.
The mousse can be made a day in advance and stored in the refrigerator.
- Category: Dessert
