It’s no secret that chocolate (the darker the better!) is an aphrodisiac; chocolate and sex – much like health and exercise – go hand in hand. Here is an amazing chocolate mousse (and egg-free chocolate mousse) recipe to spice up your palate and love life.

Chocolate mousse is a quick, easy, and impressive dessert to whip up. I’ve adapted this recipe to include spices and flavours used in traditional Mexican hot chocolate for an extra special sinful treat. I like to serve the chocolate mousse as it is, maybe with just a small dollop of whipped cream, or a light dusting of cinnamon and cayenne, or even sprig of mint for colour. You can serve this chocolate mousse in individual wine/dessert goblets for an elegant touch or in a large bowl (please continue scrolling for an egg-free chocolate mousse recipe).

Chocolate Mousse recipe

8 ounces organic dark, bittersweet, or semisweet chocolate, chopped
6 ounces organic unsalted butter, cut into small pieces
1/4 cup fair-trade dark-brewed coffee
4 large organic eggs, separated
2/3 cup plus 1 tbsp unrefined sugar
2 tbsp dark rum extract (or your favourite liquor)
1/2 tsp vanilla extract
1/4 tsp almond extract
2 tsp ground cinnamon
1 tsp ground cayenne pepper; start with 1/4 tsp if you’re not into spices, or add 2 tsp if you like that extra kick
1 tbsp water
pinch of sea or kosher salt

Directions:

1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.

2. Fill a large bowl with ice water and set aside.

3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, rum, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)

3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick, as shown in the photo above. Then fold the chocolate mixture into the egg yolks.

4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.

5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume.

6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. The mousse au chocolat can be refrigerated for up to 4 days. Serves 6 to 8.

Egg-free Chocolate Mousse recipe

4 cups miniature marshmallows
3/4 cup whole milk
3 ounces bittersweet or semisweet chocolate, chopped into fine pieces
3/4 cup heavy cream, chilled
2 teaspoon vanilla extract

Directions:

1. In a medium saucepan, cook the marshmallows, milk, and chocolate over low heat, whisking constantly, until the mixture is melted and smooth, about 4 minutes.

2. Transfer the chocolate marshmallow mixture to a medium bowl and place it in a larger bowl filled with ice water. Whisk often until cool and thickened, about 15 minutes.

3. In a medium mixing bowl, whip the chilled cream and vanilla with an electric mixer on medium speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate mixture, until just a few white streaks remain.

4. Spoon the chocolate mousse into individual goblets or a large serving bowl. Cover with plastic wrap and refrigerate until set, about 6 hours and up to 2 days. Serves 4 to 6.