- 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)
- 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.
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