mexican chocolate mousse

Let's make mousse!! 
It's not hard.
Especially, when you cheat. 
Like the way I'm about to show you :)
All you need is a few ingredients:
Chocolate and eggs are the obvious ingredients to a mousse...

But, let's kick this up a bit with some cayenne!
(If you don't like too much spice, substitute chili powder.)
This is what makes it "mexican" chocolate mousse :)

Mousse is an easy and elegant dessert to serve at a dinner party.  You can make the individual mousse servings up to a couple days in advance and finish with the toppings at the last minute, after the dinner dishes hit the sink.  This recipe is the easiest you can possibly imagine and the cayenne really boosts the flavor to something really decadent!

Mexican Chocolate Mousse

Serves 4.

1/2 cup whole milk
3 tablespoons sugar
1/8 teaspoon cayenne pepper (or chili powder)
1 cup bittersweet chocolate chips or chopped bittersweet chocolate
3 large egg whites
Whipped cream, for serving
Dark chocolate shavings

In a small saucepan, over medium heat, stir together the milk with the sugar and the cayenne until the milk is hot, but not boiling, and the sugar is dissolved. 
Place the chocolate in a blender.

Pour the hot milk over the chocolate.  Run the blender on high, until combined, a few seconds.  Let cool for a few minutes.

Add the egg whites and run the blender on high, until light and frothy, about 1 minute. 
Transfer the mousse into 4 small ramekins or glasses.  Cover with plastic wrap and stick in the fridge for about 3 hours, until firm.

Garnish with whipped cream and chocolate shavings.  Enjoy!