“Mexican Chocolate Mousse with Spicy Cinnamon Crumble”

Allergens

Eggs, Nuts

Ingredients

• 1 cup heavy cream
• 8 oz dark chocolate (90% cocoa)
• 4 large eggs, separated
• 2 tsp ground cinnamon
• 1/2 tsp chili powder
• 1/4 tsp sea salt
• 1/2 cup almond flour
• 3 tbsp granulated erythritol
• 1/4 cup pecan pieces

Instructions

1. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth. Allow to cool slightly.
2. Separate egg yolks and whites, placing them in separate bowls. Whisk the egg yolks into the cooled chocolate mixture until well combined. Set aside.
3. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture, taking care not to deflate them.
4. Preheat oven to 350°F (175°C). In a small bowl, mix together almond flour, cinnamon, chili powder, and erythritol. Add in pecan pieces.
5. Spread the mixture onto a lined baking sheet and bake for 12 15 minutes, or until golden brown. Remove from oven and let cool. Once cooled, break into small crumbles.
6. Divide chocolate mousse into 6 individual serving glasses and top with cinnamon crumble. Serve immediately.

Chef’s Insight

For a creamier texture, add an extra splash of heavy cream when folding the egg whites into the chocolate mixture.

Notes

This recipe is perfect for those following a keto diet. The chocolate mousse is creamy and indulgent while the spicy crumble adds an unexpected twist.