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Creamy Mexican Chocolate Abuelita Mousse Recipe with Cinnamon Whipped Cream

Mexican chocolate Abuelita mousse - featured image
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A rich and creamy mousse featuring authentic Mexican Abuelita chocolate, enhanced with warm cinnamon whipped cream for a cozy, comforting dessert.

Ingredients

Scale
  • 4 ounces (115g) Mexican Chocolate (Abuelita bars), chopped or grated
  • 1 cup (240 ml) cold heavy whipping cream, plus 1/2 cup (120 ml) for whipped cream topping
  • 1/4 cup (50g) granulated sugar, divided
  • 3 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon, plus 1/2 teaspoon for whipped cream
  • Pinch of salt
  • Optional: 1/2 teaspoon instant espresso powder

Instructions

  1. Chop or grate about 4 ounces (115g) of Abuelita chocolate. Set up a double boiler by simmering water in a pot and placing a heatproof bowl on top. Stir the chocolate occasionally until completely melted and smooth, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Pour 1 cup (240 ml) of cold heavy whipping cream into a chilled bowl. Whip with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes. Be careful not to overwhip.
  3. In a separate heatproof bowl, whisk together 3 large egg yolks, 1/4 cup (50g) sugar, and a pinch of salt. Place over the double boiler and whisk constantly for about 5 minutes until the mixture is thick, pale, and slightly warm to the touch (about 160°F or 71°C).
  4. Slowly pour the slightly cooled melted chocolate into the egg yolk mixture, whisking gently to combine. Add 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, and optional 1/2 teaspoon instant espresso powder. Mix until smooth.
  5. Using a rubber spatula, gently fold about one-third of the whipped cream into the chocolate mixture to loosen it. Then carefully fold in the remaining whipped cream until fully incorporated and smooth.
  6. Spoon the mousse into individual serving glasses or ramekins. Cover and refrigerate for at least 2 hours, or overnight if possible.
  7. Just before serving, whip 1/2 cup (120 ml) cold heavy cream with 1 tablespoon sugar and 1/2 teaspoon ground cinnamon until soft peaks form. Dollop or pipe the cinnamon whipped cream on top of each mousse serving.
  8. Optional garnish: Lightly dust with extra cinnamon or grated Mexican chocolate.

Notes

Use a double boiler to gently melt the chocolate to avoid scorching. Whisk egg yolks over the double boiler to safely cook them and achieve a silky texture. Fold whipped cream gently to keep mousse light and airy. Chill mousse for at least 2 hours for best texture. Cinnamon whipped cream should be made fresh before serving. Optional espresso powder enhances chocolate flavor without adding coffee taste.

Nutrition

Keywords: Mexican chocolate mousse, Abuelita chocolate, cinnamon whipped cream, creamy mousse, easy chocolate dessert, traditional Mexican dessert

Find it online: https://tastypierecipes.com/creamy-mexican-chocolate-abuelita-mousse-recipe-with-cinnamon-whipped-cream-easy-and-best/