Frozen Mexican Chocolate Mousse Recipe

Frozen Mexican Chocolate Mousse Recipe
Staff Writer
Frozen Mexican Chocolate Mousse
Will Budiaman
Frozen Mexican Chocolate Mousse

Don't be fooled — even though it's frozen, this dessert packs some heat. Serve à la mode to mellow out the fire. If you can't find Mexican chocolate (such as Ibarra), adding equal parts cinnamon and cayenne pepper to regular baking chocolate is a good substitute.

Click here to see more D.I.Y. Frozen Desserts. 

Ingredients

  • 5 ounces dark baking chocolate chips
  • 1 tablespoon cinnamon
  • 1 tablespoon cayenne
  • 1 ¾ cups heavy cream
  • 3 egg whites
  •  2 tablespoons sugar

Directions

Place the chocolate in a bowl and set it on top of a pot filled with just enough water to touch the bottom of the bowl. The bowl should be large enough to sit partially in the pot without touching the bottom. Put the pot on low heat to melt the chocolate slowly. Stir with a spatula occasionally to ensure even melting. Once it is completely melted, remove from heat, but leave the bowl on top of the pot. Fold in the cinnamon and cayenne.

Meanwhile, pour the heavy cream into a bowl, and set over a larger bowl filled with ice and a small amount of water. Beat with a whisk until it forms soft peaks. Place in the refrigerator.

Now, in another bowl, beat the egg whites with a whisk until they form soft peaks. You can also use an electric mixer to speed the process. Slowly stream in the sugar a little at a time, continuing to beat the eggs. Stop when the whites have formed hard peaks.

Gradually fold in the egg whites into the melted chocolate. Once they are folded in, gradually fold in the whipped cream. Make sure to scrape the bowl each time.

Now, pour the mixture into a baking dish and freeze for at least 3 hours.

Serve with vanilla ice cream. If it is too hard to serve, leave out at room temperature for about 10 minutes.

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.