A rich and creamy dessert inspired by traditional Mexican chocolate flavors, perfect for any occasion.
Heat the milk in a small saucepan over medium heat and add the Mexican chocolate tablet.
Stir continuously to prevent the chocolate from sticking to the pan.
Stir the mixture until the chocolate is fully melted and smooth, then add the salt.
Ensure the mixture is smooth and free of lumps before removing from heat.
Remove the saucepan from heat and let the mixture cool to room temperature.
Transfer the mixture to a cool bowl to speed up the cooling process.
In a mixing bowl, combine the cocoa powder and instant pudding mix.
Sift the cocoa powder to avoid clumps in the mixture.
Gradually add the whipping cream to the dry mix while beating with an electric mixer on high speed.
Start at a low speed to prevent splattering, then increase to high.
Once the mixture thickens, gently fold in the cooled chocolate mixture and beat until fluffy.
Ensure the chocolate mixture is completely cooled to maintain the mousse's texture.
Spoon the mousse into serving cups and refrigerate for at least 2 hours before serving.
For best results, chill for 6 hours to enhance the flavors.
Garnish with whipped cream or your favorite topping before serving.
Add a sprinkle of cinnamon or chocolate shavings for an elegant touch.
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