Ingredients
Scale
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- Cinnamon sugar (for garnish)
Instructions
- In a heatproof bowl, combine the chopped chocolate, cocoa powder, ground cinnamon, cayenne pepper, and salt. Set the bowl over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- In a separate bowl, whisk the egg yolks and sugar together until pale and thick. Stir in the vanilla extract. Gradually add the melted chocolate mixture to the egg yolk mixture, stirring until well combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
- In a clean bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.
- Spoon the mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours, or until set.
- Before serving, sprinkle cinnamon sugar on top of each mousse for garnish.
Notes
- For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
- Add a pinch of nutmeg or allspice for an extra layer of warmth and spice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg