Orange and cinnamon infuses this thick, creamy Mexican chocolate mousse with just a kick of heat. A decadent mouthful to sip with a lovely after dinner port.
Jump to RecipeSilky & Cinnamon-y
A classic combination of orange, cinnamon and chocolate (with just a little kick of heat) rounded out our three-flavor dessert tray for our end of meal port tasting. I opted for an easy “hack” using instant pudding mix due to the high amount of dishes I was creating.
Wine Pairing
Original Pairing: Whidbey Island Ruby Port
& Kopke Tawny 10 Year Port
General Pairing: Port, dessert wine, brandy, cream liquor
Full Party Menu
Special Ingredients
Instant Pudding Mix
A basic no-cook chocolate pudding mix works well for this Mexican chocolate mousse. Many mixes are also vegetarian and gluten-free (though check labels and ingredients).
Equipment
Stand mixer with whisk attachment
You can do this with a hand mixer as well, it will just take a bit longer to get the right consistency.
Heavy sauce pan
A thick bottom sauce pan to allow you to heat and steep the cream evenly without scalding. Technically you could also do this in a microwave, carefully.
Planning the dish
You can make the base of the Mexican chocolate mousse a day in advance, but I would do the final whipping the day of your event. Keep it very chilled until you are ready to serve.
Planning the dish
Make these at least a day ahead so you have time to cool, dip and set properly. I make the cookies base (not yet dipped), well in advance. Then dip and set a couple days before the event.
Timing the Elements
2+ days prior: make chocolate garnishes (optional). Or simple create some chocolate shavings. Store airtight, cool.
1 Day Prior: Steep cream mixture in spices. Make base mixture and refrigerate.
Early Day of: prep orange zest garnishes (optional if using fresh zest)
2+ hours to Serve: whip up base mixture and store in large piping bag in refrigerator.
30 min to Serve: make stabilized whipped cream (optional but recommended). Set up dishes.
20 min to Serve: Pipe mousse into dessert cups.
10 min to Serve: Pipe stabilized whipped cream into dessert cups. Start garnishing
Serve: Finalize garnishes (chocolate element, zest)
Plating Tips
For our party, we had three desserts on a long rectangular plate. I used a 4 ounce cup for the Mexican chocolate mousse with a Mocha Dipped Cookie and Toffee Truffle next to it. To garnish, I created a chocolate ladder with edible gold stars to stand up in the mousse and create some visual height to the overall presentation.
This can be a stand alone dessert in a lovely display. Top it with whipped cream, chocolate shavings, nuts, or tuille. You could also create layers of mousse and whipped cream in a tall clear dessert cup.
(see Wares section for plating supplies & ideas)
Pairing Alterations
Degree of Spice
I wouldn’t change the spice mixture per se, but you could dial it up or down between the orange, cinnamon and chilli flakes.
Nut Topping
Adding some toasted nuts on top could bring some additional pairing flavors. I would lean toward toasted almond slivers to provide a delicate crunch.
Recipe
Mexican Chocolate Mousse
Ingredients
- 2 packages instant chocolate pudding
- 2 cups milk
- 2 cups heavy whipping cream
- 2 oranges 1 zested fine, 1 top large peel pieces no pithe
- 2 tsp ground cinnamon
- 1/4 tsp chili flakes
- 1 cup shaved chocolate garnish
- 1/2 cup orange zest /twirls can be sugared/candied
Instructions
- Place milk and heavy whipping cream in a pot with large pieces orange peel (the top orange skin only, no white pith), cinnamon and chili flakes.
- Turn burner to med-low heat and warm up cream mixture, stirring so it doesn’t scorch. You want it to get hot, but not boil. If it is looking like it will boil, turn down the heat.
- Once warmed to almost boiling, turn off heat and allow to steep for at least 20 minutes (can also be refrigerated overnight)
- Strain to remove zest and chili (and anything else chunky). Refridgerate to until cool.
- In a stand mixer (or handheld beater) whisk Instant Pudding Mix with cream mixture on medium speed for at least 5 minutes to ensure everything is dissolved. It should be smooth with no lumps.
- Put mixture in refrigerator for at least 1 hour until very cold.
- Once thoroughly chilled, bring the pudding back to the mixer and whip at high speed for 5-10 minutes to aerate. It should almost double in size. It must be cold to enable the cream to whip up well.