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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...
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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!
🍫 About Mexican Chocolate
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
- 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.
- 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.
- 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!
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
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!
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!
P.S. Yes my husband had the gorgeous flowers delivered!
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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! 😊
📖 Recipe
Mexican chocolate Mousse With Ancho and Orange
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
Nutrition
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.
Deb says
Hi looks amazing. If I can’t find Mexican chocolate what’s best to use?
Tamara says
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.
Lori Leidholm says
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.
Tamara Andersen says
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...
Tamara Andersen says
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?
Ronda says
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.
Beyond Mere Sustenance says
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!
Sherry says
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.
Tamara says
Thanks for providing feedback Sherry!
Anne says
We have a chocolate tasting event in February! This sounds elegant and perfect!
Tamara says
How exciting! A chocolate tasting event sounds amazing! I hope it works out really well... Let me know?
mjskitchen says
A spicy chocolate pudding has always been our favorite dessert. This looks like some serious competition. I love spicy chocolate sweets!
Tamara says
Thanks MJ! We New Mexicans love our heat, don't we?
Cindy says
37th Year Anniversary? Wow, congrats. You know how to celebrate well with ancho, orange, and chocolate. What a clever combo! YUM!
Tamara says
Thanks so much Cindy! It's been a journey 🙂 Yes, the flavors in the mousse are not subtle, but they are delicious!
Sue says
Hi Tami! Sounds yummy. Can I use regular chile powder or should I go find the ancho?
Tamara says
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!
Sonal says
Sooooo good 😍
Tamara says
Thanks Sonal!