Easy Mexican Hot Chocolate Mousse

This creamy and decadent mexican hot chocolate mousse is eggless and very. Easy to make. Spiced with paprika, cinnamon, cayenne and sectend with orange it makes for a simple but very elegant and delicious dessert recipe.

Now if you have not been acquainted with the One ingredient chocolate mousse recipe yet, let me reintroduce you to it – as this recipe is a cut of the same cloth. That recipe is an adaptation of the master himself Heston Blumenthal who made it years ago and obviously it went viral. I take no credits for his genius but I take all the credit for making and eating it. I also take credit for taking that foundation recipe and turning it into this mexican hot chocolate inspired mousse.

It might seem odd to add spices and olive oil into this recipe but believe me when I say, this recipe does not disappoint. Whether you celebrate cinco de mayo, have tried Mexican hot chocolate or not, are a lover of chocolate desserts, this one is a game changer. It works well in flavor and texture. The recipe is so simple to make and you do not need anything fancy in terms of ingredients or equipment to make it. Before we get into the recipe lets understand a little bit about mexican hot chocolate.

What makes mexican hot chocolate different?

Unlike regular hot chocolate/hot cocoa, mexican hot chocolate contains spices like cinnamon and chili. It is made with bittersweet chocolate to create a rich and creamy thick texture that is less sweet and more robust in flavor.

Is mexican hot chocolate the same as champurrado?

Champurrado is similar too mexican hot chocolate, however it is thicker and that could be due to thickening agents such as masa harina or cornmeal or corn starch. They all yield different thickness and textures however the most popular one is masa harina.

Who made mexican hot chocolate? Why is it called mexican hot chocolate?

It is said that the first chocolate drink to be created was 5,300 years ago with the Mayo – Chinchipe culture in what is present day Ecuador and later consumed by the Maya. A cocoa drink was an integral part of Aztec culture. Hence the traces go way back. As they were the easiest traces oof the drink it said to have started in Mexico hence the name mexican hot chocolate. There are variety of versions today.

What to serve with mexican hot chocolate?

Traditionally Mexican hot chocolate is thick and rich on its own but it does pari well with biscuits, nuts, churros, sweet breads. However you can serve it with anything you like including but not limited to pastries and cakes.

What is mexican hot chocolate made of?

Authentic mexican hot chocolate consists of real milk, unsweetened cocoa powder, vanilla, cinnamon , chili, bittersweet chocolate. This is cooked until thick and luscious and creamy. Also, this developed with time and ingredients such as orange, olive oil , almond extract, paprika, cayenne pepper, etc were added. They also make them with almond milk today as a dairy alternative.

What are some facts about mexican hot chocolate?

Mexican hot chocolate used specially mexican chocolate to make the drink. They also have. A special tool to make the milk frothy and the drink thicker. There are chocolate tablets available in which you dissolve it in water before adding the remaining ingredients into the pot and whisking with a wooden whisk aka molinillo. Apparently in some parts like Oaxaca this drink is made for occasions such as weddings and funerals and for tourists to learn more about the culture. I got a lot of these details from Lolascocina, make sure to give them a look for more information.

What is chocolate mousse made of?

Chocolate mousse is made with chocolate, sweetener and a leavening agent. This could be a combination of eggs, whipped cream, stabilizers etc. the most commonly mousse recipe uses melted chocolate, eggs, sugar and whipped cream. Which is chilled in the fridge until set before serving cold.

What nationality is chocolate mousse?

Authentic chocolate mousse comes from France. It is has been made in different ways all over the world though. Like this one ingredient chocolate mousse is not authentic French in any way. But nonetheless delicious.

What makes a good mousse?

A good mousse MUST have a light and creamy texture. It must be airy and packed with good chocolate flavor.

What is Mexican hot chocolate mousse?

Mexican hot chocolate mousse is taking all the flavors of mexican hot chocolate and putting it into a lusciously smooth velvet like chocolate mousse.

What ingredients do you need to make this mexican hot chocolate mousse?

To make this Mexican hot chocolate mousse we need goo duality dark chocolate, atleast 70% and above to get that authentic bittersweet texture. We make the mousse with water however the mexican hot chocolate part comes with the addition of paprika powder, cayenne pepper powder, cinnamon powder and orange zest. I have also use a touch of triple sec but you can use any orange liquor or orange juice to keep it kid friendly. I love to top the mousse with brown sugar whipped cream, a little olive oil, sprinkle of sea salt flakes and more spices with orange zest.

What equipment do you need to make this mexican hot chocolate mousse?

We melt the chocolate in the microwave in a medium sized bowl. I like using a larger bowl as I will make the mousse in the same bowl once the chocolate is melted. You can use a whisk to beat the melted chocolate, spices and water together but I prefer using an electric hand beater – it is quicker. I would stay away from stand mixers as we don’t need to beat the chocolate that much and with such force.

How to make this mexican hot chocolate mousse?

In a medium mixing bowl add the chocolate and melt it in the microwave until smooth. I like doing this in 10 second intervals. Once it is melted, add the water into the melted chocolate, add the spices, orange zest and stir together. Let it cool down a little before we start beating it. In a large bowl add the ice and place the bowl of melted chocolate and water on top of the ice. Make sure the ice is touching the bowl. We start beating the mixture on low speed. This is a small amount of chocolate and we don’t want to over work it. The ice will cool down the chocolate and as we beat it we are adding air into the mixture. The cool temperature will trap the air bubbles creating a mousse like texture that will start to thicken. Once it gets to the texture of heavy cream switch off the beater and finish with a spatula. At this stage you can add a little heavy cream and give it one thorough beating. We want it to be thick and just falling off the spatula when you lift it from the bowl. Pour into your serving dish. This is optional but you can serve it with whipped cream, a sprinkle of sea salt, orange zest and a dusting of spices.

Serving and storing this mexican hot chocolate mousse?

I prefer serving this mousse with soft peaks whipped cream with brown sugar – thee sweetness offsets the spice and bitterness beautifully. I also top it with a little olive oil, sea salt flakes, more orange zest and a dusting of the spices. It is best served chilled however I think this is debatable because I love it at room temperature as long as the cream is fridge cold. This recipe makes a small portion so the chance of leftovers are close to none but if you have leftovers, cover it with cling wrap and store it in the fridge for a day or two, I mean it will still taste yummy after that for up to 5 days but the texture will not be as light and creamy as it is on day 1 and 2.

Looking for more mexican inspired recipes?

Now that we have covered how to make this Mexican Hot Chocolate Mousse, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more healthy recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.