Aztec Chocolate Mousse

Posted on April 13, 2015 by Anne Milneck | 3 comments

These little cups of chocolatey heaven will make you the talk of the dinner party--they're that good. Make these and pop them in the fridge the day before, and you'll have a head start on the finishing touch to dinner. The Vietnamese Cinnamon and Cayenne pepper make for a surprising pop to this rich, sweet, decadent dessert.  


Adapted from Martha Stewart

Ingredients for the Mousse:

1 1/4 cups semisweet-chocolate chips

4 Tbl sugar

¼ tsp Fleur de Sel

½ tsp Vietnamese Cinnamon

1/8 tsp Cayenne (optional)

1/3 cup whole milk

1/3 cup heavy cream

3 large egg whites

1 tsp Vanilla Puree

For the Whipped Cream:

1/2 cup heavy cream

1 Tbl powdered sugar

1 Tbl Vanilla Powder (if Vanilla Powder is unavailable, use 1 tsp vanilla extract)


In a blender, combine chocolate, sugar, Fleur de Sel, Vietnamese Cinnamon and Cayenne (if using). In a small saucepan, scald milk and cream—you’re looking for bubbles to cup up around the edges. Pour scalded milk/cream into blender. Let stand one minute to begin to melt the chocolate. Blend on high until smooth, about one minute. With the blender running, using a towel over the hole in the lid, pour the egg whites into the mixture. Blend a full one minute. Add the Vanilla Puree and blend just to combine. Divide evenly amongst eight, 2-ounce cordial glasses or demitasse cups. Chill until set, 6 hours or up to overnight. 

Just before serving, beat cream, powdered sugar and Vanilla Powder (or Vanilla Extract) until peaks form. Dollop each cup with whipped cream. Dust each with a little Vietnamese Cinnamon.

Flavor ideas...omit the cinnamon, cayenne and Vanilla Puree, and add:

Espresso Extract and a chocolate covered coffee bean for garnish

Raspberry Extract and a fresh berry for garnish

Peppermint Extract and crushed peppermints dusted on top





3 Responses

Anne Milneck
Anne Milneck

January 21, 2017

Thanks Kay…I love your idea! :)

Connie, You can easily pour it into a bowl, but it will take longer to set. Hope that helps. Thanks!


November 17, 2016

Hi! We had this at Capital Chefs’ Showcase last night and LOVED it! Would this work if you chilled it in one container instead of the individual cordials or demitasses? I know it wouldn’t be as pretty but we don’t have any.

Kay Radlauer
Kay Radlauer

February 12, 2016

Skip the meal and go straight to the mousse. That’s what Valentines means to me.

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