Mayan Chocolate Mousse – a cool dessert for a hot day

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


  1. Over a double boiler, melt the chocolate and butter. Add the cinnamon once melted. Set aside to cool.
  2. Whisk the egg yolk till double in volume and the colour has lightened. Mix into melted chocolate. Refrigerate while whipping the egg whites.
  3. In a large bowl, whisk the egg whites and cream of tartar to stiff peaks.
  4. 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.
  5. Refrigerate for 4 hours before serving.