Mexican Chocolate Mousse Torte with Vanilla Bean Crème Anglaise

Allergens

Eggs, Dairy

Ingredients

• 3.8 oz dark chocolate (70% cacao) 1 cup heavy cream 1/4 cup unsweetened cocoa powder 2 tbsp cornstarch 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1/4 tsp smoked paprika 3 large eggs, separated 1/3 cup granulated sugar 1 vanilla bean, split and seeds scraped

Instructions

1. Melt the chocolate in a double boiler, stirring until smooth. Set aside to cool slightly. In a medium saucepan, whisk together 1/2 cup heavy cream, cocoa powder, cornstarch, cinnamon, cumin, and smoked paprika. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in cooled chocolate. In a separate bowl, whisk together the remaining 1/2 cup heavy cream and egg yolks. Slowly pour this mixture into the chocolate mixture while stirring continuously. Return to medium heat and cook for another 3 minutes, stirring constantly until thickened. Remove from heat and allow to cool. In a separate bowl, whisk together the egg whites and sugar until stiff peaks form. Fold egg white mixture into the cooled chocolate mixture gently until well combined. Divide the mixture among six dessert glasses or ramekins, smoothing the tops with a spatula. Refrigerate for at least 4 hours or overnight.

Chef’s Insight

Allow the chocolate mousse torte to come to room temperature before serving for a more indulgent experience.

Notes

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