Mexican Hot Chocolate Mousse

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Sweets & Desserts

Mexican Hot Chocolate Mousse

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Certified Organic®

Bring an eggciting twist to a holiday staple with this hot chocolate mousse. This festive recipe features cinnamon, spice and everything nice… with a kick of cayenne for good measure!

Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.

MIN

118

Serves

6

Ingredients

3	Phil’s Organic Free Range Eggs
1/4 cup	Granulated sugar
1 1/2 cup	Heavy cream
1/4 tsp	Salt
6 oz	Bittersweet chocolate, finely chopped
1/2 tsp	Vanilla extract
2 Tbsp.	Unsalted butter
1 tsp.	Pure vanilla extract
1/2 tsp	Cinnamon
1/4 tsp	Chili powder
1/8 tsp	Cayenne pepper

For Serving

	Whipped Cream
	Shaved Chocolate
	Cinnamon
	Chili powder

Directions

Step-1

In a medium mixing bowl, use an electric hand mixer to whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes

Step-2

Heat 3/4 cup of the heavy cream and salt in a saucepan on the stovetop over low heat until hot but not boiling, about 3 minutes. Whisk egg mixture constantly while slowly pouring in warm cream mixture to temper egg yolks. Pour mixture back into the saucepan. Cook over low heat, whisking constantly, until mixture thickens slightly and reaches 160F on an instant read thermometer, about 3-5 minutes

Step-3

Strain egg mixture into a clean bowl through a fine mesh strainer. Immediately stir in chopped chocolate, vanilla, cinnamon, chili powder and cayenne pepper until chocolate is melted. Transfer to the refrigerator for 30 minutes.

Step-4

Using a hand mixer, whip remaining heavy cream until stiff peaks form. Fold whipped cream into chocolate mixture is combined.

Step-5

Pipe or spoon into small 4oz dessert cups or mugs. Chill for 1-2 hours. Top with whipped cream and garnish with shaved chocolate, cinnamon and chili powder.

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