Spicy Mayan Chocolate Mouse

1. 1

   - melt chocolate in a large bain marie

2. 2

   - Heat cream with spices until just boiling, remove from heat

3. 3

   - Add cream to chocolate and mix until mixture thickens and is completely smooth

4. 4

   - Whip egg whites until soft peaks form. Add sugar and continue whipping until stiff, but not dry

5. 5

   - Take about 2 Tbsp egg white and mix into chocolate mix to lighten. Gently fold in the rest of the egg white in 4 batches until incorporated

6. 6

   - Refrigerate for at least an hour before eating, can be made the day before.

* Per serving · 4 servings · Values may vary.

No additional tips available.