Mexican Milk Chocolate Mousse Recipes

Steps:

• 1) In a small pot, melt 1 tablet of Mexican chocolate in the milk on medium heat. Stir frequently until tablet is dissolved and mixture is free of large clumps. Add salt. Mixture may appear grainy. Take off heat and set aside to cool.
• 2) In a large bowl, stir cocoa powder and nstant pudding mix. Slowly add whipping cream to dry mix. Beat on high until mixture thickens. Add chocolate/milk/salt mixture and beat on high until fluffy. Chocolate mixture may be warm when added.
• 3) Fill cups and chill 2-3 hours. I find the mousse tastes even better after at least 6 hours in the fridge. Can be topped with whip cream or cool whip.

Steps:

• In a medium bowl whisk together pudding and cinnamon. Whisk in chocolate milk for two minutes until pudding has dissolved; let stand three minutes until mixture thickens. Whisk topping. Serve immediately or refrigerate until serving time. If desired, place a dollop of whipped cream atop mousse; lightly dust with cinnamon.

Steps:

• For the mousse: Gently warm the almond milk in a small saucepan. Add the chocolate and cook, stirring, until melted. Remove from the heat and set aside to cool to room temperature.
• In a blender, add the cocoa powder, agave, chile de arbol, vanilla, salt and avocados, and puree until silky smooth. With the motor on low speed, slowly add the melted chocolate mixture until fully incorporated. Pour the mixture into a large bowl or individual glasses or ramekins, cover with plastic wrap and refrigerate for at least 2 hours.
• For the whipped cream: Meanwhile, add the cream and agave to a large mixing bowl and whisk until lightly thickened and holding soft peaks. Mix in the mezcal and refrigerate until ready to use.
• Serve the mousse with dollops of the whipped cream.

Steps:

• Melt chocolate over a double boiler with milk and butter. Cool until lukewarm and add yolks one by one. Stir in tequila. Beat cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and fold into chocolate mixture. Spoon into phyllo cups and sauce plate with pomegranate juice. Garnish with seeds.

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Steps:

• Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate mixture with long spoon until flames subside. Transfer chocolate to large bowl. Cool to room temperature.
• Using electric mixer, beat 3 cups cream in large bowl until peaks form. Working in 2 batches, fold whipped cream into chocolate mixture.
• Divide chocolate mousse among 12 glasses, about 3/4 cup for each. Chill mousse until set, at least 3 hours. (Can be made 1 day ahead. Cover and chill.)
• Beat remaining 1 cup cream until peaks form. Place dollop of whipped cream atop mousse in each glass. Serve mousse with Cinnamon-Almond Cookies.
• *Mexican chocolate is available at some supermarkets and at Latin markets.