Ingredients

• 6 ounce Mexican chocolate, chopped
• 4 ounce bittersweet chocolate, chopped
• 0.5 cup heavy whipping cream
• 0.25 cup whole milk
• 2 eggs, separated
• 2 tablespoon granulated sugar
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon vanilla extract
• 0.25 cup heavy whipping cream (for topping)
• 1 tablespoon granulated sugar (for topping cream)
• 6 flour tortillas, cut into strips
• 2 tablespoon unsalted butter, melted
• 3 tablespoon granulated sugar (for tortilla coating)
• 1.5 teaspoon ground Mexican cinnamon
• 0.5 teaspoon ground Mexican cinnamon (for dusting)
• 0.125 teaspoon sea salt
• 2 tablespoon unsweetened cocoa powder
• 0.5 cup fresh berries

Steps

1. Combine chopped Mexican chocolate and bittersweet chocolate in a heat-safe bowl. Heat the heavy whipping cream and milk together in a heavy-bottomed saucepan over medium heat until small bubbles form at the edges (do not boil), about 3 minutes.
2. Pour the hot cream mixture over the chopped chocolate and let sit for 1 minute to soften the chocolate. Whisk until completely smooth and well combined.
3. Allow the chocolate mixture to cool to room temperature, stirring occasionally, about 10 minutes.
4. Separate egg whites from yolks very carefully. In a clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 2–3 minutes.
5. In a separate bowl, whisk the egg yolks with 2 tablespoons sugar until pale and ribbony, about 2 minutes.
6. Fold the egg yolk mixture into the cooled chocolate mixture using a rubber spatula until mostly combined. Gently fold in the cayenne pepper, vanilla extract, and sea salt.
7. Carefully fold the whipped egg whites into the chocolate mixture in two batches, folding gently until no white streaks remain but the mixture is still light and airy.
8. Divide the mousse evenly among six serving glasses or bowls. Refrigerate until ready to serve, at least 30 minutes.
9. While the mousse chills, prepare the tortilla crisps. Mix together 3 tablespoons sugar and 1.5 teaspoons Mexican cinnamon in a small bowl.
10. Stack the flour tortillas and use kitchen shears to cut them into 2-inch-wide strips.
11. Heat a skillet over medium-high heat. Working in batches, brush both sides of the tortilla strips with melted butter and place them in the hot skillet.
12. Cook the tortilla strips for 1–2 minutes per side until golden and crispy, watching carefully to prevent burning.
13. Remove the crispy tortilla strips from the skillet and immediately sprinkle both sides with the cinnamon-sugar mixture while still warm. Let cool on a paper towel.
14. In a bowl, beat the 1/4 cup heavy whipping cream with 1 tablespoon sugar until stiff peaks form, about 2 minutes.
15. Top each mousse with a generous dollop of whipped cream. Dust lightly with unsweetened cocoa powder and the remaining 1/2 teaspoon Mexican cinnamon.
16. Garnish with fresh berries and arrange 2–3 cinnamon tortilla crisps on the side of each serving. Serve immediately.