Mexican Chocolate Mousse
6 (1/4 cup) servings
- 4 ounces (4 squares) 85% cacao chocolate, finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon instant espresso powder
- 1 tablespoon Domino® Dark Brown Sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup pasteurized egg whites, room temperature
- 1/3 cup Domino® Granulated Sugar
- 1 cup heavy whipping cream, well chilled
- 1 ounce (1 square) chocolate (optional, for shaving)
In top of double boiler over medium-low heat, combine chocolate, butter, espresso powder and dark brown sugar. Heat just until chocolate melts. Remove from heat; set aside.
Spread cinnamon out in dry sauté pan over medium heat or on foil in the oven at 350°F. Toast about 5 minutes, or until fragrant. Do not let cinnamon darken.
In separate non-plastic bowl, whip egg whites until soft peaks form. Slowly add sugar, while beating, until all sugar is added and whites form stiff, but not dry, peaks.
In separate, chilled bowl with clean beaters, whip cream until stiff.
Stir a bit of the whipped cream into the chocolate mixture, then fold the chocolate mixture into the cream. Finally, fold the beaten egg whites, in thirds, into the chocolate mixture. Turn mixture into serving dish(es) of choice and chill at least 4 hours before serving.
Top with chocolate shavings if desired. This mousse is also delicious topped with whipped cream.
Pasteurized egg whites are safer to use than shell egg whites; however, they may not whip to stiff peaks as well. Whip egg whites immediately before folding into mousse.