How To Make Two Easy Mousse Recipes

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This article will teach you how to make two easy mousse recipes that are sure to impress any guest!

How To Make Two Easy Mousse Recipes

The tastes of espresso coffee and spicy-sweet cinnamon join with bittersweet chocolate, whipped cream, and eggs to make an easy dessert with South-of-the-Border flair.

Nothing complements the flavor of chocolate more distinctively and classically than the taste of strong coffee. Indeed, the two flavors together are commonly known as “mocha,” after the name of the port in Yemen whose distinctive coffee variety has a rich, chocolate note.

And no seasoning complements both chocolate and coffee more enticingly than cinnamon. Together, the three distinctive ingredients capture a flavor combination often found in the desserts of Mexico. Chocolate, coffee, and cinnamon join forces in the easy chocolate mousse recipe that follows.

Mexican Chocolate Mousse

Serves 18

Ingredients:

 1 cup heavy cream
 3/4 pound semisweet chocolate, broken into 1-inch pieces
 1 teaspoon ground cinnamon
 1/2 cup hot espresso-strength brewed black coffee
 6 egg yolks
 12 egg whites, at room temperature
 1/4 cup confectioners’ sugar
 1 teaspoon vanilla extract
 1/2 teaspoon coffee extract
 18 cinnamon stick pieces, each 2 to 3 inches long, or chocolate shavings, for garnish

Directions:

1. In a heavy saucepan, heat the cream over medium heat until bubbles just begin to form around the edges.
2. Put the chocolate and ground cinnamon in a food processor fitted with the stainless-steel blade. Pulse until coarsely chopped. With the machine running, pour in the hot cream and the brewed coffee. Continue processing until the chocolate has melted and the mixture is smooth and thick, 30 to 45 seconds. Scrape down the work bowl with a rubber spatula and return the lid in place.
3. With the machine running, add the egg yolks and continue processing until smooth, about 20 seconds more. Transfer the mixture to a mixing bowl and set aside.
4. In a clean mixing bowl, using a hand-held electric mixer with clean beaters, beat the egg whites until they form stiff peaks that hold their shape when the beaters are lifted out. With a rubber spatula, gently fold about a quarter of the egg whites into the chocolate mixture until only a few streaks remain; then, fold in the remaining egg whites until smoothly blended.
5. Divide the mixture evenly among 18 attractive individual serving containers, such as wine glasses, wide champagne glasses, or glass dessert bowls. Cover with plastic wrap and refrigerate until the mousse is well chilled and set, at least 3 hours.
6. Before serving, beat the whipping cream until it forms firm peaks, gradually adding the confectioners’ sugar and the vanilla and coffee extracts. Pipe or spoon a dollop of the whipped cream in the center of each serving and garnish with a piece of cinnamon stick or chocolate shavings.

The resulting dessert is elegant and flavorful enough to serve for a holiday buffet. But it’s also so easy that, by cutting the ingredient quantities by two thirds or three quarters, it can also be enjoyed for a weekday or weekend family meal.