Mexican Dark Chocolate Mousse
This decadently rich and creamy Mexican Dark Chocolate Mousse with Pistachios and Sea Salt is so elegant yet easy to make! It takes less than 30 minutes to whip together and is the definition of gourmet made simple.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
Chocolate Mousse
- 2 cups heavy cream, divided
- 3 egg yolks, lightly beaten
- 16 oz. dark chocolate (chopped bar or chocolate chips)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper (or more to taste)
- 1/2 cup light corn syrup
- 1/2 cup butter
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Toppings
- chopped pistachios
- goji berries
- flaked sea salt
- chopped dark chocolate
Instructions
- Combine 1/2 cup of the cream with the lightly beaten egg yolks.
- In a medium saucepan melt the dark chocolate, corn syrup and butter over medium heat until melted, stirring regularly to combine and prevent the chocolate from burning.
- Stir the cinnamon and cayenne pepper into the chocolate mixture until combined.
- Add the egg and cream mixture to the chocolate in the saucepan, stirring constantly for 3 minutes.
- Remove the saucepan from heat and cool to room temperature.
- Beat remaining cream, powdered sugar and vanilla until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture until combined and no white streaks remain.
- Pour into serving bowls and chill in the fridge (covered with plastic wrap) overnight or for at least 6-8 hours. You can also chill in the freezer for 3 hours if you are in a hurry, although this method is not preferred.
- Serve topped with chopped pistachios, goji berries, chopped dark chocolate and flaked sea salt.
Notes
*Make sure you plan ahead to give yourself time to chill this in the fridge! I definitely prefer it overnight!
Find it online: https://www.thesaucyfig.com/mexican-dark-chocolate-mousse/