Mexican Spicy Chocolate Mousse Torte

Allergens

Egg, Dairy

Ingredients

• 120g dark chocolate
• 4 large eggs, separated
• 1/3 cup granulated sugar
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2 cups heavy cream

Instructions

1. In a double boiler, melt the chocolate over low heat, stirring occasionally until smooth. Remove from heat and let cool to room temperature.
2. In a large mixing bowl, whisk together egg yolks and sugar until pale and creamy. Whisk in cayenne pepper, cinnamon, and vanilla extract.
3. Gradually whisk the cooled chocolate into the egg yolk mixture until fully incorporated.
4. In a separate clean bowl, beat egg whites until stiff peaks form. Fold one third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining two thirds gently.
5. In another large bowl, whip heavy cream to soft peaks and fold it into the chocolate mixture.
6. Pour the mixture into a springform pan lined with parchment paper, smoothing the top. Refrigerate for at least 4 hours or until set.

Chef’s Insight

The key to this recipe is balancing the rich chocolate flavor with the warmth of Mexican spices. Be sure not to overwhip the egg whites or the mousse will become grainy.

Notes

This dessert is best served chilled and can be slightly softened at room temperature if desired.