Churros with Easy Chocolate Mole Mousse

With Mole Negro Sauce
Churros with Easy Chocolate Mole Mousse

Ingredients

  • 1 cup chocolate chips or Mexican chocolate
  • ⅓ cup heavy whipping cream - to melt with chocolate
  • 3 Tablespoons Tenayo Mole Negro
  • ½ teaspoon vanilla extract 
  • Pinch of salt
  • ¾ cup heavy whipping cream - to whip
  • 2 teaspoons powdered sugar
  • Chili powder - optional garnish

Instructions

  1. Add chocolate and ⅓ cup heavy whipping cream to a microwave safe bowl. Heat in 15 second intervals, stirring between each, just until the chocolate is fully melted. Add Tenayo Mole Negro, vanilla, and salt to melted chocolate. Stir and set aside until cooled to room temperature.
  2. While the chocolate mixture is cooling, whip reaming heavy whipping cream and vanilla to stiff peaks. 
  3. Add cooled chocolate mixture to whipped cream and gently fold together until there are no streaks - careful not to deflate the whipped cream as you fold. 
  4. Spoon into serving cups and refrigerate until ready to serve. 

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