Mexican Dark Chocolate Mousse

Step 1

Combine 1/2 cup of the cream with the lightly beaten egg yolks.

Step 2

In a medium saucepan melt the dark chocolate, corn syrup and butter over medium heat until melted, stirring regularly to combine and prevent the chocolate from burning.

Step 3

Stir the cinnamon and cayenne pepper into the chocolate mixture until combined.

Step 4

Add the egg and cream mixture to the chocolate in the saucepan, stirring constantly for 3 minutes.

Step 5

Remove the saucepan from heat and cool to room temperature.

Step 6

Beat remaining cream, powdered sugar and vanilla until soft peaks form.

Step 7

Gently fold the whipped cream into the chocolate mixture until combined and no white streaks remain.

Step 8

Pour into serving bowls and chill in the fridge (covered with plastic wrap) overnight or for at least 6-8 hours. You can also chill in the freezer for 3 hours if you are in a hurry, although this method is not preferred.

Step 9

Serve topped with chopped pistachios, goji berries, chopped dark chocolate and flaked sea salt.