22 Jun Mexican Chocolate Mousse
Robinsbite intern Krista takes the helm of this month’s Recipe Redux with her Mom’s Mexican Chocolate Mousse–with a secret ingredient.
Mamma knows best!
When choosing a dessert for a summer party I naturally stick to ingredients that my mom uses. She also taught me that whenever in doubt, chocolate makes everything better! My mother is from Oaxaca, Mexico and when she comes back from visiting family she always brings back homemade Oaxacan chocolate tablets and local Mescal.
Some of my fondest childhood memories are of my mom making hot chocolate for my friends and me on cold mornings. She still uses a special clay jug and Mexican wooden whisk to make this time old traditional beverage. The Mescal she saves for special occasions or for a nightcap!
I wanted to pay homage to my roots on this one and also kick it up a notch in honor of Recipe Redux’s 6th birthday celebration! What I love about making this chocolate mousse is that there are so many ways you can tailor it to your taste. The Mexican chocolate cocoa pairs so nicely with the avocado keeping it healthy and light but also giving it a sweet, decadent flavor that you can spice up! And, because it’s so rich, only a small bite or two is needed. You can also make it a boozy summer treat with our mescal whipped topping.
Buen Provecho (Bon Appetit) and Happy Birthday, Recipe Redux!
Mexican Chocolate Mousse
1/3 cup original almond milk (can use cow’s milk if preferred)
1 cup grated Mexican chocolate (I use the brand Chocolate Mexicano) which you can find at any of your local grocery stores
1/3 cup unsweetened cocoa powder
2 tablespoons of sugar cane syrup or Agave
½ teaspoon ground Chile de Arbol or cayenne pepper
1 teaspoon vanilla extract
¼ teaspoon salt
1 large ripe but firm avocado, pitted and peeled
1 cup heavy whipping cream
1/3 cup of sugar cane syrup
1 tablespoon Mezcal (optional)
For the mousse:
- In a small saucepan, warm the milk over medium heat. While milk heats, grate the Mexican chocolate.
- Once the milk is warmed, add the chocolate and stir until completely melted.
- Once melted, remove mixture from heat and allow to cool to room temperature.
- In a food processor, add avocado, sugar cane syrup, cocoa powder, vanilla extract and salt and puree until ingredients are smooth and creamy.
- Once cooled, pour the milk and chocolate mixture into the processor and blend using low speed until completely combined.
- Place in a medium bowl with plastic cover and allow to cool for at least 2 hours.
For the whipped cream
- Using an electric mixer, mix whipping cream and sugar cane until just blended.
- Slowly add in Mezcal, if desired and whip until soft peaks form,
- Refrigerate until you are ready to serve.
Layer mousse and whipped topping in small bowls, mason jars or your preferred vessel for mousse!