Original Recipe courtesy of Chef Geoff Gunn at the 2007 Taste of Tillamook County

MEXICAN CHOCOLATE MOUSSE

Ingredients

4 wrapped round servings of Ibarra Mexican Chocolate, chopped
2 vanilla beans, split and scraped
3 Tbs. Cointreau or other orange flavored liqueur (optional)
4 ½ cups heavy cream
½ cup powdered sugar
1 tsp. cinnamon
2 Tbs. granulated sugar
1 12-inch gordita or flour tortilla, julienned
2 cups Canola fry oil
1 orange, sliced thin
 
Directions:
 
1. Scald 1 ½ cups heavy cream, Cointreau and scraped vanilla beans in heavy saucepan. Be careful not to boil. Remove vanilla bean pods. Place chopped chocolate in large mixing bowl. Pour cream mixture over chocolate and mix until smooth. Refrigerate until thickened. Approximately 15 minutes.
2. Whip remaining 3 cups heavy cream with powdered sugar until medium peaks form. Gently fold 2/3 of whipped cream mixture into thickened chocolate mixture in 3 stages. Reserve remaining 1/3 whipped cream mixture for topping. Chill for 30 minutes.
3. Mix cinnamon and granulated sugar in small bowl. Set aside. Bring oil to 365 degrees in small saucepan. Drop sliced tortillas into oil and fry until crisp. Approximately 1 minute. Remove crisps from oil and drain on paper towels. Immediately sprinkle crisps with cinnamon-sugar mixture. Garnish mousse with remaining whipped cream, cinnamon-sugar crisps and slice on orange.

Makes 8 servings.