Follow these steps for perfect results
whipping cream
powdered sugar
mexican chocolate Ybarra
grand marnier
egg whites
granulated sugar
chocolate wafers
Whip the whipping cream with powdered sugar until soft peaks form. Set aside.
Melt the Mexican chocolate in a hot pan or double boiler.
Thin the melted chocolate with Grand Marnier.
Allow the chocolate mixture to cool slightly.
Gently fold the whipped cream into the cooled chocolate mixture.
In a separate bowl, beat the egg whites until soft peaks form.
Gradually add granulated sugar to the egg whites and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture.
Spoon the mousse into individual serving dishes.
Refrigerate for at least 1 hour to allow the mousse to set.
Expert advice for the best results
For a richer flavor, use dark Mexican chocolate.
Garnish with chocolate shavings or a sprinkle of cinnamon.
Chill the serving dishes before filling with mousse.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in small bowls or glasses, garnished with chocolate shavings and a dusting of cocoa powder.
Serve chilled as a dessert.
Pair with fresh berries.
Accompany with a scoop of vanilla ice cream.
Enhances the chocolate flavor.
Cinnamon and chocolate notes pair well.
Discover the story behind this recipe
Mexican chocolate is often associated with celebrations and special occasions.
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