The weather in Montreal has been fantastic lately, today is sunny and 26 beautiful degrees. Unfortunately that makes it just a little to warm to turn on the oven and bake up some goodies. The solution? Chocolate mousse! No actually cooking required, unless you consider melting chocolate cooking.
I’m calling this Mayan because I got the idea to add cinnamon from Haagen Dazs Mayan Chocolate ice cream. Did the Mayans ever make chocolate mousse? Unlikely. But they were totally missing out.
This mousse is made with raw eggs. If that causes you any kind of stress, stick to a mousse recipe that just uses whipped cream. The whipped eggs do create an incredible texture though. I think I’ve eaten enough raw cake batter and cookie and dough in my life to be immune to any possible side effects, but just in case I use organic eggs in the mousse.
Mayan Chocolate Mousse
- 4 oz semi sweet chocolate, chopped
- 2 tbsp butter
- 1/2 tsp cinnamon
- 2 eggs separated
- 1/8 tsp cream of tartar
- whipped cream and fruits for garnish
- Over a double boiler, melt the chocolate and butter. Add the cinnamon once melted. Set aside to cool.
- Whisk the egg yolk till double in volume and the colour has lightened. Mix into melted chocolate. Refrigerate while whipping the egg whites.
- In a large bowl, whisk the egg whites and cream of tartar to stiff peaks.
- Take a small amount of the egg whites and mix it into the chocolate to thin the chocolate, then fold the chocolate into the egg whites.
- Refrigerate for 4 hours before serving.
11 thoughts on “Mayan Chocolate Mousse – a cool dessert for a hot day”
what a perfect chocolate mousse, eggs make a much richer mousse, glad you left them in!
thanks for sharing
If I’m going to eat chocolate mousse, I never ask if there’s egg in it – invariably there will be egg and I’m happier to just partake in a state of blissful ignorance. I do get nervous around raw eggs but this looks absolutely incredible – the picture is gorgeous!!
You had me at ‘Mayan’! Funny how words can be code for something else – the addition of cinnamon automatically makes anything chocolate into a Mexican-inspired delight. Wonderful!
That is a really simple and delicious. Perfect! It never goes wrong with chocolate mousse.
Your chocolate mousse looks delicious, I like the blackberries on top. We finally warmed up this weekend, summer is on the way!
That looks fantastic!
I’m not even a big fan of chocolate, but this looks so yummy.
B”HTake heart. If you check the 2012 date with the Hebrew date of that time it could be much later, for instance my seuaclr birth day is Nov 19. My hebrew birth date is Kislev 13, which this year is about a month later.So be optomistic and stay with the Hebrew calender which will probably give you longer life.If I am wrong and the Mayan calender is correct and the world ends, I will graciously issue a public apology to all.Bone’s is trying to scare the world by not using his Hebrew Heritage.Shavuah Tov for many years to come.
Oh how I LOVE chocolate mousse! Your decision to add the cinnamon is perfect, adds a nice twist. I think if I try your Mayan chocolate mousse I’ll also include a little chili pepper to get the real hot chocolate taste–a little surprise for a cool, luxurious dessert.
Wow, this looks wonderful!
That looks lovely. I have been craving chocolate mousse for awhile now. I will try your recipe. Cheers, Tara