Mayan Chocolate Mousse

Photo taken by Jody Horton

Photo taken by Jody Horton

This decadent, spiced chocolate mousse is the perfect treat to woo your sweetheart on Valentine's Day. The recipe comes from the owner of one of my favorite chocolate shops in the country, Chocolopolis (if you're ever in Seattle, you MUST go visit!). The mousse stands out because it's loaded with allspice: When you're making it, be sure not to crush the allspice berries. Keeping them whole ensures a silky texture. Also leave yourself enough time, since the mousse needs to set for about six hours before you serve it. 

Recipe from Lauren Adler, Chief Chocophile and the Chocolopolis team

Excerpted from Bean-to-Bar Chocolate ยฉ by Megan Giller, used with permission from Storey Publishing.




TOTAL TIME: 7 hours


6 Servings



Heavy whipping cream (2/3 cup)

Whole allspice berries (1 1/2 teaspoons)

Cultured butter (4 tablespoons, preferably 84 percent butterfat, softened)

Dark chocolate (4 1/2 ounces, 70 to 77 percent cocoa, chopped)

Eggs (5)

Ultrafine sugar (3 tablespoons)


Heavy whipping (1 cup)

Cream (very cold)

Granulated sugar (1 tablespoon)

Vanilla extract (1/2 teaspoon)

Ground allspice or black pepper, for garnish


Six 4 Ounce Ramekins

Hand mixer or Stand Mixer

1. TO MAKE THE MOUSSE. combine the cream and allspice berries in a small saucepan and warm over low heat until the cream around the edge of the saucepan begins to boil. 

Immediately remove the pan from the heat. Cover the top of the pan tightly with plastic wrap to hold in the flavorful vapors of the allspice.

Set aside for 30 minutes to let the flavors infuse. 

Then remove the plastic wrap and fish out the allspice berries.

Combine the butter and chocolate in a medium bowl and microwave at high power for 30 seconds. Check to see if they have melted. If not, microwave in intervals of 10 seconds until they are melted.

Add the cream to the melted chocolate and mix well.

Separate the eggs into yolks and whites. Set the whites in the refrigerator to keep them chilled. 

Whip the egg yolks into the chocolate and cream mixture until theyโ€™re just incorporated.

With a hand mixer or in a stand mixer, beat the egg whites until soft peaks form. 

Add the ultrafine sugar and continue to beat until stiff peaks form.

Gently fold one-quarter of the egg whites into the chocolate mixture. Then fold in the remaining egg whites.

Dish the mousse into six ramekins, cover with plastic wrap, and place in the refrigerator to chill for at least 6 hours but preferably overnight.



Combine the whipping cream with the sugar and vanilla in a bowl. With a hand mixer or in a stand mixer, beat at high speed until soft peaks form. Be careful not to overwhip or youโ€™ll end up with a butterlike consistency.

Spoon or pipe the whipped cream on top of the ramekins.

Garnish with a sprinkle of allspice or black pepper.