Have you ever had Xocōlātl, also known as Aztec Hot Chocolate?
It's an ancient Mesoamerican chocolate drink, considered to be one of the earliest forms of chocolate. Xocōlātl was prepared by grinding roasted cocoa beans and mixing the powder with with water, spices such as chili peppers and cinnamon, vanilla, and sometimes honey or other sweeteners.
It was often consumed in religious ceremonies, as well as for medicinal and recreational purposes. The word "chocolate" itself is believed to have originated from the Aztec naming.
Over time, the use of cocoa evolved, with the addition of sugar and other ingredients leading to the creation of the chocolate we are familiar with today. However, the tradition of xocōlātl remains an important part of Mesoamerican cultural heritage.
With my love for Aztec hot chocolate, I wanted to see if I could incorporate its delicious flavor profile into a (vegan) chocolate mousse. Turns out, it works wonderfully.
Aztec Chocolate Mousse Recipe
Ingredients
Mousse
300g silken tofu, drained
200g melted dark chocolate
1 tablespoon chili-infused olive oil, strained, plus more for topping (see below)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
maple syrup to sweeten to taste
pinch of salt
Chili olive oil (mild-medium heat)
Note: You will have leftovers, which is great to use in other dishes.
1 cup (235 ml) olive oil
2 tablespoon chili flakes
Method
Making the chili oil: On medium heat add in the olive oil and chili flakes. Let simmer for about 20-30 minutes, mixing occasionally and lowering the heat if/when the oil starts steaming. Let cool then strain through a coffee filter into a mason jar or bowl.
In a double-boiler or microwave, melt the dark chocolate. Once melted and slightly cooled, combine with the rest of the ingredients in a food processor, high speed blender, or using a bowl and an immersion blender. Blend until smooth.
Serve as is or let it firm up in the fridge for about an hour. Scoop into a bowl or glass (I use a cookie scoop) and make an indent to add a dash of the chili oil. Garnish with shaved dark chocolate.
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