Taza Chocolate Giveaway and Mayan Chocolate Mousse
- 3/4 c. chilled heavy whipping cream, divided
- pinch cream of tartar
- 2 egg whites, room temperature
- 4 TBS sugar, divided
- 4 egg yolks
- 1/4 c. strong cinnamon tea, at room temperature
- 1/8 tsp salt
- 2 packages of cinnamon Taza chocolate, or 5.4 oz. dark chocolate, finely chopped
- 1/8 tsp cayenne chili powder
- 1/8 tsp allspice
- 1/4 tsp cinnamon if using regular chocolate + 1/4 tsp cinnamon for whipped cream
- Measure out 1/2 c. of the heavy cream into a medium bowl. Whisk vigorously until foamy, sprinkle with the cream of tartar, then whisk until stiff peaks firm. Cover and chill.
- Beat egg whites vigorously until soft peaks form. Sprinkle 1 TBS of the sugar over the top, and continue beating until stiff, shiny peaks form. Set aside.
- Bring a large pot of water to a gentle simmer. In a medium metal bowl, or a smaller metal-bottomed pot, whisk together the egg yolks, 2 TBS of the remaining sugar, room temperature tea, and salt. Set the bowl over the simmering water and whisk vigorously until mixture is pale yellow in color and doubled in volume. This will only take about a minute – remove immediately when it’s ready (or a second before you think it’s ready, as this is where it’s easy to accidentally scramble your eggs). Add the finely chopped chocolate and stir until it’s melted. If chocolate is not melting, it’s OK to set back over the simmering water for intervals of 5-10 seconds while whisking the mixture, but finely chopping the chocolate should remove the need for this. Once chocolate is melted, add the cayenne, allspice and 1/4 tsp cinnamon (if not using cinnamon chocolate) and whisk to incorporate. Let cool to room temperature.
- Fold the egg whites into the chocolate mixture in two additions, only folding until just incorporated. Fold in the whipped cream until just incorporated. Divide between four dishes and chill for at least 1 hour.
- Just before serving, beat remaining 1/4 c. of heavy cream and 1/4 tsp cinnamon until soft peaks form. Sprinkle with remaining 1 TBS of sugar and whisk to incorporate. Dollop a bit of whipped cream on top of each portion, and serve.
Source: katieatthekitchendoor.com
