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The Royally Baked / Recipes  / Mexican Hot Chocolate Mousse

Mexican Hot Chocolate Mousse

Not sure where the fame of Mexican chocolate being spiced with chili peppers comes from, but from my years of living south of the board, I have never seen nor heard of a single spicy chocolate bar.

Although Mexican hot chocolate does include cinnamon. The chocolate to prepare this drink is usually sold in round disks (about the size of a hockey puck), but I have also seen it sold in a bar and as a powder. The chocolate is usually very grainy due to the large sugar crystals and not very pleasant to eat alone. But the graininess dissolves once the chocolate has been melted into hot milk or water. Enjoyed all over Mexico in the winter and fall months, usually with a piece of pan dulce.

 

 

Mexican Hot Chocolate Mousse

Makes 8 servings

Ingredients: 

Pâte à Bombe

  • ½ cup/ 100 gm sugar, white
  • 2 Tbsp / 30 ml water
  • 4 egg yolks

Mousse

  • 8 oz. / 226 gm pâte à bombe, warm
  • 12 oz./ 340 gm or 4 disks mexican hot chocolate (Abuelita or Ibarra brand)
  • ¼ cup / 60 ml Irish cream liqueur (Baileys)
  • 2 cups + ¼ cup / 500 + 60 ml whipping cream, cold
  • ¼ tsp cinnamon

 

 

Intructions

1. For the pâte à bombe: In a small sauce pan; add the sugar and water. Cook until the temperature reaches 248F / 120C, being sure not to stir while the syrup is cooking to avoid crystallization. Set aside.

2. In a small bowl with an electric mixer or whisk, beat the egg yolks until pale and frothy. Carefully, while beating, pour the hot syrup in a thin stream into the egg yolks. Continue to beat until the egg yolks have doubled in volume and the bowl is cool to the touch.

3. For the mousse: Chop your Mexican chocolate disks, so that it’s easier to melt. In a microwave safe bowl, melt the chocolate with  ¼ cup / 60ml of cream in 30 second burst until all the chocolate has melted and mixture is smoothish (it will still look a bit grainy but don't worry, this dissolves into the mousse as it sets.)

4. Using a whisk, mix the melted chocolate mixture into the warm pâte à bombe. Add Baileys and set aside.

5. In a separate bowl, whip the cold cream and cinnamon using a whisk, until the cream forms soft peaks.

6. In 3 parts, fold your whipped cream into the chocolate mixture gently so that you avoid knocking out any air.

 

Let mousse cool for at least 2 hours (or even better over night) in the fridge before serving. ¡Buen provecho!

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