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...
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).
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.