Mexican Chocolate Mousse


Photo: flickr user Mr. T in DC
Print this recipe

Ingredients

1 pint Whipping cream
2 tablespoons Powdered sugar
6 1/2 ounces Ybarra Mexican chocolate
1 ounce Grand Marnier
3 Egg whites
1 teaspoon Granulated sugar
Chocolate wafers

Preparation

1
1. Whip the cream with powdered sugar and set aside.
2
2. In hot pan or double boiler, melt the Ybarra chocolate and thin with Grand Marnier. Let it cool and fold in the whipped cream.
3
3. Beat the egg whites to soft peaks and add sugar. Fold into chocolate mixture. Place in serving dishes and let stand, refridgerated, for 1 hour.
4
Serve with chocolate wafers.
5
Note: No other type of chocolate should be substituted for the Ybarra. It is made with specific ingredients, such as cinnamon and almond flavorings and adds the special flair to this dessert.
6
It is not difficult to find at specialty stores or the public market.
7
PABLO'S
8
WINE: TORRES GRAN CORONAS, 1970

Tools

.

Tags:

hispanic
South American
Mexican
American
Dessert

Yield:

1.0 servings

Added:

Monday, November 30, 2009 - 3:03pm

Creator:

Anonymous

Related Cooking Videos