Churro-Inspired Mexican Chocolate Mousse Torte

Allergens

Eggs, Dairy

Ingredients

• 1 1/2 cups churro dough crumbs
• 8 oz bittersweet chocolate, finely chopped
• 3 large eggs, separated
• 1/4 cup cornstarch
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 cup caramelized sugar glaze

Instructions

1. Preheat oven to 350°F (180°C). In a 9 inch springform pan, press the churro dough crumbs into the bottom and halfway up the sides. Bake for 12 15 minutes, or until golden brown. Let cool completely on a wire rack.
2. In a double boiler, melt the chocolate with 3/4 cup of heavy cream, stirring occasionally. Once fully melted, remove from heat and let cool to room temperature.
3. In a separate bowl, whisk together the egg yolks, cornstarch, 1/2 cup of granulated sugar, cinnamon, and cayenne pepper until smooth.
4. Gradually add the cooled chocolate mixture into the egg yolk mixture, stirring continuously to avoid curdling.
5. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
6. Whip the remaining 3/4 cup of heavy cream until soft peaks form. Fold the whipped cream into the chocolate mixture.
7. Pour the mousse mixture over the cooled churro crust and smooth the top. Refrigerate for at least 2 hours, or until set.
8. When ready to serve, drizzle the caramelized sugar glaze over the top of the torte in a zigzag pattern.

Chef’s Insight

The combination of chocolate and churro crust is a nod to Mexico's famous churros and hot chocolate.

Notes

This recipe uses a double boiler method to prevent curdling when melting the chocolate.