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Spiced Chocolate Mousse Recipe

Spiced Chocolate Mousse 

My search for the perfect chocolate mousse ended after I discovered this recipe.  It uses Sulpice™ Chocolat's Épicé bar, which is gently spiced with cayenne and chipotle chili peppers and Ceylon cinnamon.  I love the kick that it gives to this chocolate mousse and how it modernizes a french classic.  One of the great things about this recipe is that it is so simple to make and yet it still gives a great impression.  I like to garnish this dessert with a few chocolate shavings for that extra touch.

dark chocolate mousse


  • 2.5 Sulpice™ Chocolat Épicé bars (approx. 8 ounces) evenly chopped
  • 1/2 cup water
  • 2 tablespoons butter
  • 3 egg yolks
  • 2 tablespoons butter
  • 11/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla


Begin by gently melting the chocolate in a double boiler or in short bursts in the microwave, being careful not to scorch the chocolate.  Take off heat and add 1/4 cup water and the butter.  Stir to combine then set aside.  Meanwhile, whip the heavy cream and vanilla until it forms stiff peaks and store in the cooler.  Next, in a small pan over low heat, add the rest of the water, yolks and sugar. Wisk continuously to prevent the eggs from scrambling and heat to 160 degrees.  This will pasteurize the eggs.  Remove from heat and place in an ice bath. Beat the egg mixture until cool and thick. Then fold the chocolate mixture into the eggs.  Fold the whipped cream, in thirds, into the chocolate mixture being careful not to lose much volume.  Finally, add a few chocolate shavings to garnish.

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