mexican hot chocolate mousse.


when you like to bake as much as i do (which is a lot, it’s what i’m going to culinary school for!), dieting kind of sucks.

nope, let me rephrase that. it sucks a lot.

i don’t just like butter, i love it. i adore it. i’m enamored with it. butter is a thing of beauty.

unfortunately, it seems to be equally infatuated with my hips. so it goes.

we’re trying to be a bit healthier around these parts. exercising more, eating more veggies, and cutting down on sweets. we’re getting married this year, in seven short months (gulp). i want to look ravishing in my wedding dress, which means giving up things. like overly-indulgent, delicious desserts.

you see, i’m a big believer in dessert after dinner. it’s probably because growing up, we rarely, if ever had dessert on a regular basis. dessert was for special occasions, like birthdays, or my parents’ anniversary.

however, younger me quickly learned that was not the case in other households. whenever i’d eat dinner at friends’ homes, there was always cobbler or pie or at the very least, a bowl of ice cream after dinner was over.

not fair! younger me was miffed. gipped. jilted.

needless to say, i begged my parents to let me have dinner at friends’ homes quite often.

i really love the idea of ending each meal on a sweet note, but eating cake, cookies, pies, and ice cream all week long probably isn’t the smartest thing in the world to do.

especially when you’re trying to fit into a wedding dress, ya dig?

so what’s a girl with a sweet tooth to do? fruit is great, and often we blend ours up with a touch of greek yogurt and orange juice to make healthy, filling smoothies.

sometimes though, you just need to have chocolate.

and yes, chocolate qualifies as a need. it’s not a want. trust me on this.

you’d never know it, but this mexican hot chocolate mousse has a secret. it’s rich, delicious, and full of protein. it’s actually healthy?

don’t tell anyone, but it’s full of tofu.

yes, tofu. please don’t run away.

this mousse takes about five minutes to whip up, and after chilling out and firming up in the fridge for about an hour, it becomes lush and rich and decadent. the spiciness of the cinnamon and subtle heat from the cayenne pepper are a nice match for the bittersweet chocolate.

when i initially made this mousse, the background flavor was still too much like tofu, which i wasn’t crazy about. on my second testing of this recipe, i added coffee liqueur, which seemed to solve the problem nicely.

if you’d like to play up the spicier ingredients of this mousse, use cinnamon schnapps in place of coffee liqueur. that would be delicious!

this mousse is really rich, so a little goes a long way in terms of satisfying any chocolate cravings you might have. i make a batch at the beginning of the week, and between my fiance and i, it usually lasts us a full week. that’s a testament to how satisfying this mousse is, because we both love dessert, especially chocolate!

…which is why we’re dieting. funny how that came full circle, huh?

whether you’re trying to be healthier or you’re just looking for a simple, satisfying way to eat more protein while enjoying chocolate (who isn’t?), i insist you give this mexican hot chocolate mousse a try. it’s sweet, spicy, and really damn delicious.

in other news, i’m participating in the National Food Bloggers Bake Sale this coming saturday, may 14th at Cork & Olive in Lake Mary! myself and a plethora of wonderful bloggers will be selling delicious homemade treats to benefit Share our Strength, which aims to end childhood hunger in America. if you’re in the area, please stop by and pick up some sweets, it’s for a good cause!

for more information, please check out the official National Food Bloggers Bake Sale page here, and visit The Little Kitchen for information on our Central Florida Bake Sale!

hope to see you there!

mexican hot chocolate mousse

Yield: 4 servings

Prep Time: 1 minute

Cook Time: 5 minutes

Total Time: 1 hour

you can easily make this recipe vegan by swapping out the heavy cream for soy milk!


one 12-ounce container silken tofu, drained
3/4 cup bittersweet chocolate chips
3-4 tablespoons heavy cream
2 tablespoons coffee liqueur
2 teaspoons ground cinnamon
4 tablespoons confectioners' sugar
pinch of kosher salt
scant pinch of cayenne pepper


in a microwave-safe bowl, melt chocolate in 30-second increments, stirring in between each heating. continue this until the chocolate is completely melted. set aside.

in the bowl of a food processor, or in a blender, add the drained tofu and pulse until smooth, about 2-3 minutes.

add the melted chocolate, heavy cream, coffee liqueur, ground cinnamon, salt and cayenne pepper.

pulse to combine well, about 30 seconds.

transfer to a bowl (or individual ramekins, if you prefer), and cover with plastic wrap, pressing the plastic to the surface of the mousse.

refrigerate for at least one hour, preferably 2-3 hours.

serve with freshly whipped cream, cinnamon, and chocolate shavings.

the mousse with keep in the fridge in an airtight container for one week.

adapted from martha stewart


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18 Responses to “mexican hot chocolate mousse.”

  1. #
    Sarah — May 9, 2011 at 7:57 pm

    Wow, this looks delicious! I want sone right now! Can the coffee liqueur be substituted with something else? I don’t have any right now.

  2. #
    jaclyn — May 9, 2011 at 8:12 pm

    thanks sarah! it’s super delicious. you could substitute the coffee liqueur for irish cream, cinnamon schnapps, or if you don’t have any special liqueurs on hand, i’d recommend 2 tablespoons of freshly-brewed coffee/espresso and 1 teaspoon of vodka if you have it!

  3. #
    shan — May 10, 2011 at 11:03 am

    This reminds me of one in the Teany cookbook for Chocolate and Green Tea pudding ( — it’s super delicious.

    And this looks equally as amazing. I can’t wait to try it!

  4. #
    Jessica — May 10, 2011 at 10:18 pm

    Wow this looks delicious Jaclyn! You should bring me some when I get to see you…next week!! :-)

  5. #
    Katie — May 11, 2011 at 1:33 pm

    YUM! And I know this must be tasty, because I definitely make something verrrrry similar with tofu and Kahlua, but in pie form! Now I want to make it again…

  6. #
    Beverly — May 11, 2011 at 5:52 pm

    I came up with a similar recipe a while back, and I LOVED it! Yours looks even more divine and has such lovely presentation!

  7. #
    Heidi / foodiecrush magazine — May 11, 2011 at 10:31 pm

    LOVE the photos on this post, makes the whole cooking and prep process fun to see, inspiring and making me hungry! I agree with Katie, would be tasty as a pie too. Keep up the nice work.

  8. #
    Anna — May 13, 2011 at 10:35 pm

    wow. this looks incredible. i really enjoy your blog!

  9. #
    Ayesha Jameel — May 14, 2011 at 7:48 am

    wow! what a lovely blog you have here dear :) I will definitely be trying some recipes

  10. #
    jaclyn — May 23, 2011 at 8:10 am

    thank you so very much for your sweet words! yeah this mousse is pretty much out of control delicious. thankfully it errs on the side of healthfulness, so i don’t feel too bad about enjoy it often!

  11. #
    jaclyn — May 23, 2011 at 8:10 am

    thanks, Heidi! i definitely think this would be tasty as a pie, or as little individual tarts, too!

  12. #
    jaclyn — May 23, 2011 at 8:11 am

    thanks, Beverly, you’re too sweet! i really want to play around with using tofu as a base for other mousse flavors, so stay tuned!

  13. #
    jaclyn — May 23, 2011 at 8:11 am

    thanks, Shan! i love Heidi’s site, everything she makes is so delicious and inspired. i think the combination of chocolate and green tea is just genius!

  14. #
    Myrite — July 11, 2011 at 2:28 pm

    Hi, I love this recipe, I found it on and it looks amazing! I also wanted to tell ya, if you’re looking to be a ravishing bride- first of all, you already are! second of all, looking good ain’t about deprivation and guilt- it’s about listening to your body, your hunger and slowing down. If you’re interested in some healthy tasty tips to feeling and looking your best without dieting- you can follow me on twitter @tastylife or check out my blog

  15. #
    Nina — July 16, 2011 at 8:40 am

    I really enjoyed reading your article and I’ll enjoy even more trying this recipe. I believe in having a delicious deserts and staying fit. Wish you success with your cause.

  16. #
    Alex — January 5, 2012 at 8:56 pm

    …just curious, where does the confectioner’s sugar come into play? thanks!

  17. #
    Rosario — June 8, 2015 at 10:08 pm

    Hi Sandra! I’m coming down from “lurk” to leave a mesgase and say how much I enjoy your blog. The food looks splendid and the time you spend with your family is lovely. I love how many pictures and videos you take…I’m the same way. And guess what??? I live just south of you in Tucson! Been here alot longer than you’ve been in Arizona, though, and I’m glad you like our sunsets. I know it’s not an easy place to love — no natural big green tree forests or babbling brooks — but there’s alot to be enjoyed on close look, and you sure seem to have a wonderfully open way of looking at life. Have a lovely weekend. Peace be with you and yours.


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