Easy and Delish's Spicy Mexican Chocolate Mousse

Easy and Delish's Spicy Mexican Chocolate Mousse


9.7 oz
SCHARFFEN BERGER 70% Bittersweet Dark Chocolate Baking Bar, chopped
2 ¼ cups
heavy cream
ground cinnamon
¼ to ½ teaspoon
ground cayenne (depending on how spicy you want the mousse to be)
optional for garnish
SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder



  1. Chill mixer bowl and beaters in the freezer for 5-10 minutes before using a hand mixer to beat 1 ¾ cups of heavy whipping cream until soft peaks form (about 2 minutes). Reserve
  2. Place the remaining ½ cup of heavy cream in a mug and heat it in the microwave for about 30-40 seconds or until hot. Set aside!
  3. Place the chopped chocolate in a microwave-safe bowl and microwave in 3 (30-second) intervals, stirring between each, or until melted. Stir in the heated heavy cream until combined. Let it cool completely.
  4. Add the melted chocolate to the beaten cream and beat more until stiff peaks form (about 1-2 minutes).
  5. Transfer the mixture to ramekins, either using a spoon or a piping bag. Cover and chill in the refrigerator for 2 hours or until set.
  6. Let mousse rest at room temperature for about 10 minutes before serving. If you want, sift cocoa powder on top and garnish the mousse with berries and mint leaves. Enjoy

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