Spiced Chocolate Mousse
with Blackberry Sauce
a sweet treat recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
Rich chocolate mousse infused with the warmth of cinnamon and intensified by sweet and smoky chile powders, deliver a spicy kick that will leave your taste buds craving more. Topped with blackberry sauce to add brightness and a harmonious balance.
TIME (ACTIVE) | 25 M
TIME (INACTIVE) | 1 H 30 M
TOTAL | 1 H 55 M
3 SERVINGS
| 8 oz
PRINT RECIPE
SPECIAL EQUIPMENT:
HAND MIXER OR WHISK
To make the mousse:
- In a small bowl, mix the gelatin, 1 tbsp of milk, and vanilla with a fork until well combined. Set aside.
- In a saucepan, combine the chocolate, sugar, guajillo, cinnamon, pasilla, cacao powder, and 1/4 cup of the milk. Warm over medium heat, stirring frequently, until the chocolate has melted. Remove from heat when the mixture begins to steam and whisk in the gelatin mixture until fully combined.
- Transfer to a bowl and whisk in the remaining 1/2 cup milk. Cover and place in the freezer until the mixture has set, about 20 minutes.
- In a large bowl, whip heavy cream until stiff peaks form. Remove chocolate mixture from the freezer and whip with a hand mixer or whisk until smooth. Add chocolate mixture to the whipped cream and thoroughly fold until no whipped cream streaks remain.
To make the blackberry sauce:
- While the chocolate mixture sets, combine the frozen blackberries, sugar, 3 tbsp water and lemon juice in a saucepan on high heat and bring to a boil. Once the mixture begins to boil, lower the heat and allow blackberries to cook and soften, stirring occasionally for about 8-10 minutes.
- Remove sauce from heat, mash blackberries with the back of a spoon, then press through a fine mesh strainer. Discard the seeds. Return sauce to saucepan and stove. In a small bowl add 1/2 tbsp of cornstarch to 2 tbsp of water and whisk to combine. Add to blackberry sauce and cook on high heat, stirring constantly until glaze thickens, about 1 minute. Transfer to a separate bowl to cool completely.
To assemble:
- Layer mousse and blackberry sauce in servings glasses and chill for at least 1 hour before serving. Top with fresh berries and a sprinkle of cacao powder.
Store covered in the refrigerator for 5-7 days.
While guajillo and pasilla chiles are relatively mild, feel free to adjust the amount used in this recipe to your tastes.
If you don't have frozen blackberries, you could substitute any berry that you can find or have on hand.
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
powder
Along with ancho and guajillo chiles, the pasilla chile is one of the most popular types in Mexican cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$11
2 oz - REFILL$10
8 oz - REFILL$34
powder
Powdered dried guajillo chiles have layered flavor notes that add complexity to dishes without overpowering them. This chile's powder is sweet and fruity with a mild heat. Used frequently with ancho and pasilla chiles in Mexican cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
high fat (20-22%)
powder
Unsweetened and high in fat this luxury natural cacao powder will yield rich chocolatey flavor in baked goods.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10
