Moroccan Chocolate Mousse

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Save Recipe


2 cups heavy cream, chilled

1 1/2 teaspoons agave nectar 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cumin 

1/8 teaspoon salt 

8 ounces dark chocolate (70% cacao), chopped 


  1. Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.
  2. Place the chopped chocolate in the bowl of a double boiler. Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes. Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.
  3. Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip. Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream. Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Dark Chocolate Mousse

Layered Chocolate Mousse Cake

Mocha Mousse Pie

Chocolate Cake in a Mug

Chocolate Ganache

Chocolate Pie

Chocolate Lava Cakes

Beatty's Chocolate Cake