When I was in Milan, everyone served spicy Mexican chocolate. It was amazing and crave-able. This is the best way to get my fix. Be careful, its ultra rich.
Spicy Mexican Chocolate Mousse
3/4 cup heavy cream
1 stick of cinnamon
1 dried chipotle chili
8 ounces semisweet baking chocolate, chopped
3 tablespoons unsalted butter, at room temperature
3 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract
Whipped cream and chocolate shavings, for garnish
Heat the cream, cinnamon and chipotle in a small saucepan until scalding, not boiling. Let the cinnamon and chipotle steep in the cream overnight. Once the cream mixture cool to room temperature, cover and place in the refrigerator. Discard the cinnamon and chipotle.
Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler). Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let cool slightly. Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition. Set aside.
In another bowl, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup sugar and continue beating until stiff peaks form.
In a chilled bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.
Now that you’ve got the elements prepared, put it all together. Gently fold the egg whites into the chocolate mixture to lighten it. Then, fold in the whipped cream. Take care not to over work the mousse or it will be heavy. Divide the mousse between 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving.