Spicy smoked chocolate mousse – rich, and decadent dark chocolate mousse, with a hint of smoke, and heat, that creates a unique depth of flavor.
Back in April, we went to Mexico, and visited Hartwood, in Tulum. It was a visit planned way in advance, and in a sense it spurred our visit to Mexico (more on that, coming up). After a very special evening with lots of amazing food, and great company, we had the most delicious, chocolate mousse I’ve ever tasted!
Everything we had at Hartwood was unusual in the best sense of the word, and totally worth the splurge, and extra effort in planning and booking, and driving there, but this chocolate mousse somehow stood out. It was decadent, and rich, with a subtle taste of smoke, and heat, that simply left nothing more to desire.
Today’s post is my humble interpretation of Hartwood’s epic chocolate mousse. I searched high and low for a copycat recipe, but I didn’t find one, so I started experimenting. I tested a number of variations, trying to come as close as possible to what I remember it tasted like, and in the end, this is the version I settled for. It has the richness I was aiming for, but it’s still airy and mousse-like, and it has the delicate smoky, spicy kick, which creates this really intriguing flavor!
Spicy smoked chocolate mousse - rich and decadent dark chocolate mousse, with a hint of smoke, and heat that creates a unique depth of flavor.
- 130 g dark chocolate (60% cacao)
- 1/2 cup whipping cream
- 4 egg whites
- 4 Tbs mascarpone cheese
- 2 tsp vanilla extract
- 3/8 tsp liquid smoke *
- 3/8 tsp ground chipotle pepper
- 2 Tbs powdered sugar
Cut the chocolate into pieces, and place in a heatproof bowl, over a pot of gently simmering water. Stir over medium heat, until most of the chocolate has melted.
Pour the heavy whipping cream over the chocolate, and stir until incorporated. Let cool.
Add the mascarpone cheese, vanilla, liquid smoke, and chipotle pepper, and using a hand mixer whip until smooth.
In a separate bowl, whip the egg whites with the powdered sugar, until soft peaks form.
Fold the egg whites into the chocolate mix, little by little, using a spatula to gently mix, until all egg whites have been incorporated, and the mixture is smooth, even in color, and fluffy.
Spoon the mousse into 6-8 cups, and chill for a few hours.
Serve with raw cacao nibs, or chopped nuts, whipped cream, and a dusting of cinnamon (optional)
* Buy liquid smoke online.