By Linda Fox of Zihuatanejo, Guerrero. Mexican chocolate mousse! This is an embarrassingly easy recipe and the best mousse I’ve ever had. A dear friend of my Mother obtained this recipe from the chef at “Windows of the World” restaurant in New York many years ago. He swore her to secrecy and because I did catering and was so in love with this recipe, she broke her word and shared it with me–making me promise to never share it with anyone–including my Mom. My Mom’s friend passed away a few years ago, so now I’m breaking my word to share it with you, because it’s just too good and too easy a dessert to keep to myself.
1 jigger Kahlua
5 whole eggs
12 ounces semisweet chocolate
1 3 1/2 ounce can evaporate milk
3/4 cup hot whipping cream or whole milk
1/4 cup sugar
3 ounces bitter chocolate, cut into small pieces
1 orange peel, grated
1. Heat cream and milk in a small saucepan until nearly boiling. (Don’t let it boil).
2. Put all the ingredients in a blender and blend until smooth. Pour into the container you want to serve in and refrigerate at least overnight.
Click to Print this recipe: Chocolate Mousse
Editor’s Note: Linda Fox is a local chef, caterer, and food critic. You can find her book, “Cookin’ Hot in Zihua” in many local restaurants in the Zihuatanejo area.