The word ‘chocolate‘ is a combination of terms from the Aztecs meaning ‘bitter water’. That’s an odd thing, considering we typically associate chocolate with something sweet. But that sweetness is the result of modern processing techniques, not something inherent in chocolate. In the form the Aztecs and Mayans knew it, the hot liquid made from brewing the crushed bean of the cacao plant has plenty of alkaloids, making it bitter.
Nevertheless, even these ancient cultures viewed this plant as providing ‘food for the gods’. Perhaps it was the lift they got from the Theobromine – similar to caffeine. Or maybe they had a little too much and felt the effects of the Anandamide, a compound similar to that found in marijuana. Or, it might have been the Phenethylamine, a natural amphetamine-like molecule. But, the most likely explanation is that chocolate just tastes great.
And now it really smells great, too. I’ve never been a fan of chocolate candles. Every brand I’ve smelled is off and usually overpowering or a little bitter. (Coffee scented candles have that same quality as well.) Last week I had the pleasure to visit the new CandleWealth factory here in upstate New York and smelled the new Panetteria candle line. One of the flavors was Aztec Chocolate. All I can say is wow oh wow!!! It’s a sophisticated confection that’s smooth, creamy, and subtle. Olfactory bliss.
I was inspired to get out my favorite chocolate mousse recipe and put an “Aztec” twist on it.
Aztec Chocolate Mousse
4 1/2 oz of finely chopped bittersweet chocolate
1 cup of cold, heavy cream
3 large eggs (separated)
2 tablespoons of espresso
2 tablespoons of unsalted butter
1 tablespoon of sugar
Pinch of good cinnamon
Whip up the cream with a whisk or electric whip then refrigerate for later application.
To heat the chocolate a double boiler works well. Fill the lower section with water and heat to about 120F (49C) before adding the ingredients. Add the chocolate, cinnamon butter and espresso then melt the mixture thoroughly together, stirring gently. Remove the top section from the heat and pour into a warm, ceramic bowl.
The bowl can be warmed by adding a small amount of water and microwaving for a few seconds. Be careful not to let all the water boil away, though. Microwaves with no water to heat can easily be damaged.
Set aside the chocolate mixture for a few minutes to cool slightly.
Whip the egg whites, creating a good foam. Add in the sugar a little bit at a time as you whip, then beat the mixture until you get a firm goo. After a few minutes, you’ll be ready to add the egg yolks. Stir in 1/3 of the cold whipped cream and mix well with the eggs, then add the remaining cream and fold until thoroughly blended.
Test the temperature of the chocolate mixture and when it falls to 100F (38C) you’re ready to combine the two major components into a single bowl.
Add the egg mixture to the chocolate mixture, stirring gently but thorougly until it’s entirely blended. Then cover and refrigerate. Chilling will take several hours, but you can prepare the mousse as far as a day in advance before serving.
For a very rich variation, instead of bittersweet chocolate use about 1/2 lb of dark Belgian chocolate and a little more sugar. To serve: put in margarita glass (rimmed with sugar) or other decorative Mexican glass (like a goblet or wine glass- Pier One usually carries them) add a small amount of fresh whipped cream and a sprinkle of cinnamon sugar.
Tip: How to rim a glass with sugar…put simple syrup on saucer or shallow plate, put sugar on separate plate. Dip glass in syrup and then in sugar.
Simple Syrup: 1 part sugar to 1 part water dissolved in pan on stove top. Keeps for weeks. It’s a good idea to make a large batch. In addition to using simple syrup to decorate your glassware, simple syrup can be used to flavor iced tea, lemonade, and cocktails.
Enjoy!!!
Maureen :-)
© 2008 Maureen Kellis . All rights reserved.
