Tempting Chocolate Mousse in Cocoa Cups
This gluten-free Mexican brunch dessert features a rich chocolate mousse infused with spices like cinnamon and cumin, served in delicate cocoa cups.
Allergens
Eggs, Dairy
Ingredients
- 6 oz bittersweet chocolate (gluten
- free) 2 tbsp unsalted butter 1/2 tsp ground cinnamon 1/4 tsp ground cumin 1 cup heavy cream 4 large eggs, separated 3 tbsp granulated sugar A pinch of sea salt
Instructions
- Begin with the luscious scent of melted chocolate wafting through the air.
- Combine the chopped bittersweet chocolate and butter in a microwave safe bowl, then heat in 30 second intervals, stirring between each, until fully melted.
- Incorporate cinnamon and cumin into the melted chocolate, letting the spices dance with the velvety mixture.
- Whip heavy cream to soft peaks and set aside.
- Separate egg yolks from whites, reserving the whites for later use in the mousse.
- In a separate bowl, whisk the egg yolks with 2 tablespoons of sugar until pale yellow and slightly thickened.
- Fold whipped cream into the chocolate mixture, followed by the infused egg yolks.
- In another clean bowl, beat egg whites with a pinch of salt until they form soft peaks. Gradually add the remaining sugar, creating a delicate meringue.
- Gently fold meringue into the chocolate cream mixture to create a light and airy mousse.
Chef’s Insight
The spices in this recipe are inspired by traditional Mexican hot chocolate, enhancing the flavor profile of the mousse while staying true to its cultural roots.
Notes
This recipe is perfect for a Mexican-themed brunch or a celebration of Día de Muertos, All Souls' Day, or other festive occasions.