Aztec Chocolate Mousse

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



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