• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beyond Mere Sustenance logo
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • HOME
    • ABOUT
    • RECIPES
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home • Desserts • Mexican Chocolate Mousse With Ancho and Orange

    Mexican Chocolate Mousse With Ancho and Orange

    Published: Feb 20, 2017 · Last Modified: Feb 21, 2022 by Beyond Mere Sustenance with 19 Comments· This post may contain affiliate links · This blog generates income via ads ·

    Share this post!

    3.9K shares
    • Share450
    • Twitter

    This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

    Mexican Chocolate Mousse With Ancho and Orange combines the luscious flavor of Mexican chocolate with Triple Sec and a hint of ancho chile powder in a fluffy, creamy mousse! A sweet treat that's hard to beat, and not a lot of effort... #glutenfreedesserts #Mexicandesserts #mousserecipe #chocolatemousserecipes #chocolatedesserts #Christmasdesserts #ValentinesDaydesserts

    Mexican Chocolate Mousse With Ancho and Orange combines the luscious flavor of Mexican chocolate with Triple Sec and a hint of ancho chile powder in a fluffy, creamy spicy chocolate mousse! A sweet treat that's hard to beat, and not a lot of effort...

    2 Mexican Chocolate Mousse servings in martini glasses with whipped cream and blood orange slice.
    Jump to:
    • 👩🏻‍🍳 Tamara Talks - Recipe Inspiration
    • 🍫 About Mexican Chocolate
    • 📋 Ingredients You'll Need
    • 🔪 Instructions
    • 💭 Tips
    • ❓ FAQ
    • 🧂 Useful Stuff
    • 📖 Recipe
    • 🍨 More Mexican-Inspired Desserts
    • 💬 Comments

    All you need is love. But a little chocolate now and then doesn't hurt.

    ~~ Charles M. Schulz

    👩🏻‍🍳 Tamara Talks - Recipe Inspiration

    My husband rarely gets dessert... poor, deprived soul.  😉 We enjoy a square of dark chocolate most nights, but we tend to limit sugar. Valentine's Day is the exception. A special chocolate dessert seems called for on this day that celebrates love. This year was our 37th Valentine's Day!

    This spicy chocolate mousse is super creamy and light, but packs some bold flavors! It is a perfect finale to our Mexican-inspired Valentine's Day meal. I have a confession to make: We ate it first. Oops!

    I shot the photos, and was prepared to put the mousse back in the refrigerator. Mark sheepishly said, "Can't we have them now?"  😆 Of course I obliged! I wonder what our mothers would think?

    Our Mexican-inspired menu included my Oysters With Bacon, Blood Orange, and Jalapeño Mignonette, Grilled Sea Bass With Avocado Crema and Mango Salsa , sliced heirloom tomatoes with cilantro and citrus vinaigrette, and finished with Mexican Chocolate Mousse With Ancho and Orange. Mmmm! It was a memorable meal, and one that we will repeat!

    A bird's eye view of gluten free Mexican Chocolate Mousse topped with whipped cream and sprinkled with cinnamon on a silver try.

    🍫 About Mexican Chocolate

    Mexican Chocolate Mousse

    Have you ever had a cup of Mexican hot chocolate? Abuelita by Nestle is the brand that is probably most familiar in the U.S. Cinnamon is the most common spice added in to the chocolate, but you may find a variety of spices including nutmeg and allspice.

    It may also include nuts and/or red chile. The chocolate contains sugar, so no additional sweetener is necessary. For hot chocolate simply melt the chocolate into milk, being careful to not boil it.

    This recipe starts with a 7 ounce bar of good Mexican chocolate. I used a bar of La India Brand Mexican Style Sweet Chocolate found at my local market. They also carried Abuelita by Nestle, but the flavors are a bit more complex in the La India Brand bar, though it is a bit more expensive. The texture is a bit grainier than typically found in a chocolate bar. That disappears in the mousse.

    📋 Ingredients You'll Need

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    • Mexican chocolate - Mexican chocolate always contains cinnamon. It may contain other spices like nutmeg and allspice, nuts, and other ingredients. You can use a dark (semi-sweet) chocolate bar and add ½ teaspoon of cinnamon, and a bit of almond extract.
    • milk - You can use dairy or non-dairy milk.
    • ancho chile powder - You can substitute chipotle or New Mexico red chile powder. DO NOT USE GENERIC CHILE POWDER! It's a spice blend and contains other ingredients (like cumin and salt).
    • orange liqueur - I keep triple sec on hand for both cocktails and cooking. Any orange liqueur is fine.
    • whipping cream - I hope you'll make your own!
    • orange - The zest and orange slice are optional to garnish.
    • cinnamon or ancho chile powder - A dusting of cinnamon or ancho chile powder is pretty, but optional!

    🔪 Instructions

    1. Prepare the chocolate - Heat the milk and salt with the chocolate over very low heat until it is completely melted and incorporated. I heat my saucepan over medium high heat, add the milk and chocolate, and reduce to low. Stir frequently until combined. Add the ancho, orange zest from ½ of the orange, and triple sec. Stir well, and cool the mixture completely. If the chocolate mixture is warm, it will deflate the whipped cream.
    2. Make the mousse - Whip the cream until quite firm (medium peaks) but not stiff. Set aside enough for a dollop on each (about ⅓ to ½ cup).Gently fold in the chocolate mixture. Be careful to not overmix. Chill until ready to serve. 
    3. Serve - Divide mousse among desired number of servings. Top with a dollop of whipped cream, sprinkle with ancho powder and orange zest, and garnish with a slice of orange. (I used the orange I zested).
    4. Enjoy!

    Chill until ready to serve. Top with a dollop of whipped cream, sprinkle with ancho powder and orange zest, and garnish with a slice of orange. My photos feature the beautiful blood orange (currently in season in the Rio Grande Valley), but you can use any orange.

    💭 Tips

    The key to getting a fluffy but firm Mexican chocolate mousse lies in the the consistency of the whipped cream and the temperature of the chocolate. If the chocolate is warm, it will deflate the aerator (whipped cream). Make sure it is completely cool.

    Bring the whipped cream to medium peaks. The chocolate naturally provides structure as it cools, so you don't want to over-whip them.

    Fold the chocolate mixture gently into the whipped cream, and avoid over-mixing.

    ❓ FAQ

    How many servings will this mousse recipe make?

    This recipe makes 4 small servings. That's how we do desserts at Andersen Casa. If you really want to blow your calorie count for the day, go for 2 to 3 servings!

    Can I make the mousse ahead?

    Yes! It keeps at least a day in the refrigerator. Keep in the refrigerator until ready to serve.

    We had the remaining mousse the following night, and the bold flavors had really developed. We may have liked it even more! As you can see from the photos, this is an elegant dessert, and really simple to make. Be sure to "pin" it for your next special occasion!

    Valentine's Day Signature

    P.S. Yes my husband had the gorgeous flowers delivered!

    Mexican Chocolate Mousse in a martini glass with a vase of Valentine's Day flowers in the background.

    🧂 Useful Stuff

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    • Mexican Chocolate
    • Ancho Chile Powder
    • Hand Mixer
    • Artisan Martini Glasses for 2

    📖 Recipe

    Mexican Chocolate Mousse

    Mexican chocolate Mousse With Ancho and Orange

    Tamara Andersen
    Mexican Chocolate Mousse With Ancho and Orange combines the luscious flavor of Mexican chocolate with Triple Sec and a hint of ancho chile powder in a fluffy, creamy mousse! A sweet treat that's hard to beat, and not a lot of effort...
    Gluten Free
    Peanut Free
    4.75 from 4 votes
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 1 hr
    Course Dessert
    Cuisine Mexican
    Servings 4
    Calories 756 kcal

    Ingredients

    • 7 ounces Mexican chocolate - chopped (see notes)
    • ¼ cup whole milk
    • ¼ teaspoon salt
    • 1 ½ teaspoons ancho chile powder
    • ⅜ cup triple sec - or other orange liqueur
    • 2 cups whipping cream - divided use
    • zest of 1 orange - divided use
    • ancho chile powder - to sprinkle

    Instructions

    • Heat the milk and salt with the chocolate over very low heat  until it is completely melted and incorporated. I heat my saucepan over medium high heat, add the milk and chocolate, and reduce to low. Stir frequently until combined.
    • Add the ancho, orange zest from ½ of the orange, and triple sec. Stir well, and cool the mixture completely. 
    • Whip the cream until quite firm but not stiff. Set aside enough for a dollop on each (about ⅓-1/2 cup).
    • Gently fold in the chocolate mixture. Chill until ready to serve. 
    • To serve: Divide mousse among desired number of servings. Top with a dollop of whipped cream, sprinkle with ancho powder and orange zest, and garnish with a slice of orange. (I used the orange I zested).
    • Enjoy it!

    Notes

    I use a microplane to zest the orange. Simply zest half of the orange into the chocolate mixture, and reserve the remainder. Use the microplane to garnish the mousse before serving.
    Ancho chile powder is spicy. If you don't enjoy the heat, reduce or omit it.
    As I mentioned in the post, the mousse is awesome the next day.

    Nutrition

    Calories: 756kcal

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

    🍨 More Mexican-Inspired Desserts

    • Mexican Chocolate Ice Cream with Chocolate Chips
    • Mexican Bread Pudding with Boozy Chocolate Sauce
    • Mexican Chocolate Trifle with Orange Curd and Pomegranate Pudding
    • Spiced Tequila Poached Pears with Orange Pomegranate Sauce

    More Desserts and Sweets

    • Chocolate Mascarpone Mousse Without Eggs
    • Peruvian Alfajores Cookies
    • Spiced Kumquat Confit
    • Coconut Lucuma Ice Cream

    Share this post!

    3.9K shares
    • Share450
    • Twitter

    Reader Interactions

    Comments

    1. Deb says

      May 01, 2021 at 3:41 am

      Hi looks amazing. If I can’t find Mexican chocolate what’s best to use?

      Reply
      • Tamara says

        May 01, 2021 at 7:39 am

        Hi Deb! If you can't find Mexican chocolate, use a fairly dark chocolate (55% to 70%) and add 1/2 teaspoon ground cinnamon, and 1/4 teaspoon almond extract (optional). The cinnamon is the key difference.

        Reply
        • Lori Leidholm says

          January 18, 2022 at 10:04 am

          I am going to try this but wonder if the Mexican chocolate is the one that comes in a disk like I use for mole? I’m concerned because it is always so grainy and clumpy when melted.

          Reply
          • Tamara Andersen says

            January 18, 2022 at 10:47 am

            Hi Lori! This is an excellent question. I have tried a couple of different chocolates in this recipe. Some brands are grainier than others, and it depends on the ingredients and quality. I have used a local artisan Mexican chocolate (I live on the Mexican border) that was completely smooth. I like this Mexican chocolate that you can find on Amazon. The Nestle Abuelita brand tends to be a little grainy, but I don't really notice it. If you're looking for a silky, smooth result, use a good dark chocolate, and add about 1/2 teaspoon ground cinnamon and a few drops of almond extract. Don't forget the ancho chile powder! I hope this helps...

            Reply
          • Tamara Andersen says

            January 18, 2022 at 10:55 am

            Hi again! I should have mentioned that when I make mole, I use very dark chocolate (not Mexican chocolate), so I should ask what type of Mexican chocolate you're using?

            Reply
        • Ronda says

          January 11, 2023 at 3:45 pm

          I just found this recipe and will be making it tomorrow. You mention getting fairly dark chocolate and adding 1/2 t cinnamon (if Mexican chocolate can't be found). Is that in addition to the cinnamon listed in the recipe? I can't add almond extract because of a guest's allergy. Thanks.

          Reply
          • Beyond Mere Sustenance says

            January 11, 2023 at 6:12 pm

            Hi Ronda! I hope my instructions aren't confusing because I do try to make them clear. You will be fine leaving out the almond. The cinnamon is an important component if you don't use Mexican chocolate. If you do have Mexican chocolate, you don't need the addition of cinnamon in the mousse. Lastly, I do suggest garnishing with a dusting of cinnamon, ancho, and/or orange zest as desired. That last step is up to you! I hope it's wonderful!

            Reply
      • Sherry says

        May 04, 2021 at 9:25 pm

        I used the abuelita chocolate because that’s what I could find, and I think I’d use your dark chocolate substitute recommendation if I make it again. Also, 1/2 tsp salt was too much for my taste. Other than that, it’s a solid recipe. Thank you for sharing it.

        Reply
        • Tamara says

          May 05, 2021 at 8:18 am

          Thanks for providing feedback Sherry!

          Reply
    2. Anne says

      January 20, 2018 at 7:49 pm

      We have a chocolate tasting event in February! This sounds elegant and perfect!

      Reply
      • Tamara says

        January 22, 2018 at 10:10 am

        How exciting! A chocolate tasting event sounds amazing! I hope it works out really well... Let me know?

        Reply
    3. mjskitchen says

      February 26, 2017 at 10:13 pm

      A spicy chocolate pudding has always been our favorite dessert. This looks like some serious competition. I love spicy chocolate sweets!

      Reply
      • Tamara says

        February 28, 2017 at 4:46 pm

        Thanks MJ! We New Mexicans love our heat, don't we?

        Reply
    4. Cindy says

      February 24, 2017 at 8:27 pm

      37th Year Anniversary? Wow, congrats. You know how to celebrate well with ancho, orange, and chocolate. What a clever combo! YUM!

      Reply
      • Tamara says

        February 25, 2017 at 6:51 pm

        Thanks so much Cindy! It's been a journey 🙂 Yes, the flavors in the mousse are not subtle, but they are delicious!

        Reply
    5. Sue says

      February 20, 2017 at 6:17 pm

      Hi Tami! Sounds yummy. Can I use regular chile powder or should I go find the ancho?

      Reply
      • Tamara says

        February 20, 2017 at 8:01 pm

        ​Hi Sue! It's so good! I don't do many desserts, but we LOVE this one... I think a NM red chile powder would be fine, but not the chile powder that goes in chili beans because it has garlic and other stuff. You just want plain chile powder - 100%. Even a little chipotle would be okay. If you make it, I'd love for you to let me know how it goes, and leave a comment on the post! Thanks for your email!

        Reply
    6. Sonal says

      February 20, 2017 at 10:50 am

      Sooooo good 😍

      Reply
      • Tamara says

        February 20, 2017 at 4:34 pm

        Thanks Sonal!

        Reply

    I'd love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A photo of Tamara Andersen in floral top in front of ficus tree.
    Cuzco, Peru in 2022...

    A Little About Me

    Hola from the Rio Grande Valley in south Texas! I'm Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance. Read more→

    Popular Recipes

    • Homemade Tajín Recipe (Copy Cat)
    • Peruvian Beans
    • Moroccan Carrot Salad With Lemon Dressing
    • Curried Okra and Eggplant with Chick Peas

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy and Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Get in Touch

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Copyright © 2022 Beyond Mere Sustenance