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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...
4.75 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 1 hr
Course Dessert
Cuisine Mexican
Servings 4
Calories 756 kcal


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


  • 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!


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.


Calories: 756kcal
Keyword chocolate mousse recipes, Mexican chocolate mousse, Mexican dessert recipes
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