Typically I just eat Taza chocolate straight – my favorite flavors are the salt & pepper and the cinnamon, inspired in equal parts by Food & Wine’s Mayan Chocolate Pudding, . I went all out with the cinnamon, using two packs of Taza cinnamon chocolate discs, replacing the espresso with my favorite cinnamon tea, and topping it off with a sweetened cinnamon whipped cream. It came out amazing, if I do say so myself. I really loved that the mousse still held the essence of Taza chocolate, it didn’t just taste generically chocolatey.

Taza Chocolate Giveaway and Mayan Chocolate Mousse

If you live in Somerville, MA, you’ve almost definitely heard of Taza Chocolate. If you live elsewhere in Greater Boston and have ever gone to any event remotely food-related, you’ve probably heard of Taza Chocolate. But if you’re further afield, you may never have had the delicious experience of eating their stone-ground Mexican chocolate, and so I’m here to share the love, because I really do love Taza’s chocolate. It’s different – gritty, not super sweet, and infused with flavors like chipotle and cinnamon and orange – but it’s addicting.

Taza Chocolate Giveaway and Mayan Chocolate Mousse

Taza Chocolate Giveaway and Mayan Chocolate Mousse

Taza Chocolate Giveaway and Mayan Chocolate Mousse

Mayan Chocolate Mousse

Serves 4.

Note: Chocolate Mousse can be a little bit finicky – I accidentally scrambled my first batch of egg yolks! – so carefully follow the instructions provided and make sure your ingredients are at the correct temperatures. If you mess up, don’t fret – the end result will be worth trying again!

  • 3/4 c. chilled heavy whipping cream, divided
  • pinch cream of tartar
  • 2 egg whites, room temperature
  • 4 TBS sugar, divided
  • 4 egg yolks
  • 1/4 c. strong cinnamon tea, at room temperature
  • 1/8 tsp salt
  • 2 packages of cinnamon Taza chocolate, or 5.4 oz. dark chocolate, finely chopped
  • 1/8 tsp cayenne chili powder
  • 1/8 tsp allspice
  • 1/4 tsp cinnamon if using regular chocolate + 1/4 tsp cinnamon for whipped cream
  1. Measure out 1/2 c. of the heavy cream into a medium bowl. Whisk vigorously until foamy, sprinkle with the cream of tartar, then whisk until stiff peaks firm. Cover and chill.
  2. Beat egg whites vigorously until soft peaks form. Sprinkle 1 TBS of the sugar over the top, and continue beating until stiff, shiny peaks form. Set aside.
  3. Bring a large pot of water to a gentle simmer. In a medium metal bowl, or a smaller metal-bottomed pot, whisk together the egg yolks, 2 TBS of the remaining sugar, room temperature tea, and salt. Set the bowl over the simmering water and whisk vigorously until mixture is pale yellow in color and doubled in volume. This will only take about a minute – remove immediately when it’s ready (or a second before you think it’s ready, as this is where it’s easy to accidentally scramble your eggs). Add the finely chopped chocolate and stir until it’s melted. If chocolate is not melting, it’s OK to set back over the simmering water for intervals of 5-10 seconds while whisking the mixture, but finely chopping the chocolate should remove the need for this. Once chocolate is melted, add the cayenne, allspice and 1/4 tsp cinnamon (if not using cinnamon chocolate) and whisk to incorporate. Let cool to room temperature.
  4. Fold the egg whites into the chocolate mixture in two additions, only folding until just incorporated. Fold in the whipped cream until just incorporated. Divide between four dishes and chill for at least 1 hour.
  5. Just before serving, beat remaining 1/4 c. of heavy cream and 1/4 tsp cinnamon until soft peaks form. Sprinkle with remaining 1 TBS of sugar and whisk to incorporate. Dollop a bit of whipped cream on top of each portion, and serve.

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