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This Mexican hot chocolate mousse makes the classic seem boring! It’s rich, creamy, and layered with complexity from cinnamon and cayenne.
This Mexican chocolate mousse spices things up, literally, with bold flavors of cinnamon and cayenne pepper! But they’re not the only surprising ingredients in this decadent dessert.
It turns out mousse can be eggless if you have silken tofu!
And with this foolproof recipe, you won’t need to stress about whipping and folding until you get the right peaks.
This rich and creamy Mexican hot chocolate-inspired mousse comes together in a food processor!
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Why You’ll Love This Mexican Hot Chocolate Mousse Recipe
- This Mexican chocolate mousse is eggless but just as rich and creamy.
- This hot chocolate mousse is combined in a food processor, so there is no need to stress about whipping and folding.
- The flavor in this spiced chocolate mousse is complex and will definitely leave an impression!
Ingredients And Substitutions
Silken tofu – Lends the eggless mousse a dreamy, creamy texture. Firm tofu won’t blend well!
Bittersweet chocolate chips – You can also use a dark chocolate base.
Heavy cream – Adds lift to the spiced chocolate mousse for the perfect texture.
Coffee liqueur – Deepens the rich chocolate flavor of the hot chocolate mousse. Since this mousse is inspired by Mexican hot chocolate, it’ll also go well with orange liqueur.
Powdered sugar – Adds just the right sweetness without making the Mexican mousse grainy.
Ground cinnamon – You can’t make Mexican hot chocolate mousse without spice! Nutmeg and allspice will also be tasty for this sweet treat.
Kosher salt – Enhances any chocolate dessert.
Cayenne pepper – The added kick goes well with the rich chocolate mousse. Feel free to garnish your spicy chocolate mousse with ancho chile powder!
Cinnamon sticks – These are optional for garnish. A dusting of cinnamon also works.
Tips For Making This Recipe
No Food Processor? No Problem!
You can use a high-speed blender if you don’t have a food processor. This is also perfect if you’re making a big batch of Mexican hot chocolate mousse, as the blender jar has plenty of room!
Coffee Liqueur Substitute
If you don’t feel like buying coffee liqueur just to make this Mexican chocolate mousse, you can substitute it with a teaspoon of vodka and two tablespoons of espresso powder!
Storage Tips
You can transfer leftover hot chocolate mousse to an airtight container and store it in the fridge for up to 7 days. However, its texture might not hold up well after freezing and thawing.
Mexican Chocolate Mousse Recipe FAQs
Can I use soft tofu in this Mexican chocolate mousse recipe?
Yes, but silken tofu is the best choice for easier blending.
Why is my chocolate mousse grainy?
If you blend the chocolate with cold tofu, your Mexican mousse might end up grainy. The cold temperature can harden the melted chocolate!
What is different about Mexican hot chocolate?
This mousse is inspired by Mexican hot chocolate, which differs from your usual hot chocolate with its spices and chiles!
Is chocolate mousse served cold?
Yes, this spiced chocolate mousse is best served cold to let the texture set and the flavors develop.
What to serve with Mexican hot chocolate mousse?
You can serve this decadent chocolate mousse with chopped almonds, orange zest (or a slice of orange), cookie crumbs, or sea salt flakes on top! This rich chocolate treat will also pair well with cinnamon mixed berry nachos.
More Delicious Chocolate Dessert Ideas
- Best Homemade Hot Chocolate Mix
- Hot Cocoa Charcuterie Board
- Instant Pot Brownie Bites
- Vegan Chocolate Pudding
- Vegan Fudge Cups
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Mexican Hot Chocolate Mousse
Ingredients
- 1 12-oz silken tofu, room temperature, drained
- 3/4 cup bittersweet chocolate chips
- 4 tbsp heavy cream
- 2 tbsp coffee liqueur
- 4 tbsp confectioners’ sugar
- 2 tsp ground cinnamon
- Pinch kosher salt
- Pinch cayenne pepper
- Cinnamon sticks for garnish
Instructions
- Gather the ingredients.
- Microwave the chocolate chips in 30-second increments, stirring between intervals until smooth and completely melted. Allow the melted chocolate to cool slightly.
- Pulse the silken tofu in a food processor for 2 to 3 minutes until smooth.
- Add the heavy cream, coffee liqueur, sugar, cinnamon, salt, cayenne pepper, and melted chocolate. Pulse for 30 seconds or until combined.
- Transfer the chocolate mixture to serving cups or ramekins.
- Cover them with plastic wrap, pressing it to the surface of the mousse. Refrigerate for 1 to 3 hours.
- Top with whipped cream, chocolate shavings, and cinnamon sticks for garnish.
Notes
- You can use a high-speed blender if you don’t have a food processor. This is also perfect if you’re making a big batch of Mexican hot chocolate mousse, as the blender jar has plenty of room!
- If you don’t feel like buying coffee liqueur just to make this Mexican chocolate mousse, you can substitute it with a teaspoon of vodka and two tablespoons of espresso powder!
- You can transfer leftover hot chocolate mousse to an airtight container and store it in the fridge for up to 7 days. However, its texture might not hold up well after freezing and thawing.
Nutrition
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