Mexican Chocolate Mousse Food

MEXICAN CHOCOLATE-AVOCADO MOUSSE WITH MEZCAL WHIPPED CREAM

Steps:

• For the mousse: Gently warm the almond milk in a small saucepan. Add the chocolate and cook, stirring, until melted. Remove from the heat and set aside to cool to room temperature.
• In a blender, add the cocoa powder, agave, chile de arbol, vanilla, salt and avocados, and puree until silky smooth. With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated. Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours.
• For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks. Mix in the mezcal and refrigerate until ready to use.
• Serve the mousse with dollops of the whipped cream.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM

Steps:

• Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.
• Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
• Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
• Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies.
• *Mexican chocolate is available at some supermarkets and at Latin markets.

TEQUILA AND MEXICAN CHOCOLATE MOUSSE

Steps:

• Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds.

MEXICAN CHOCOLATE MOUSSE WITH BURNT RUM

Steps:

• Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts.
• Stir constantly until all sugar in chocolate is dissolved, about 13 minutes.
• Add rum to chocolate; using long match, immediately ignite rum.
• Carefully stir chocolate mixture with long spoon until flames subside.
• Transfer chocolate to large bowl. Cool to room temperature.
• Using electric mixer, beat 3 cups cream in large bowl until peaks form.
• Working in 2 batches, fold whipped cream into chocolate mixture.
• Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.).
• Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies, chocolate shavings, or filo triangles.