Recipes from Oaxaca, Mexico - a podcast by WNYC

Chef Alejandro Ruiz joins us to discuss his new cookbook, The Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capital.  In addition to recipes, the book is filled with essays about ingredients, tools, and culinary traditions. Ruiz features traditional Oaxacan dishes as well as food that he serves at his restaurant, Casa Oaxaca.

 

Oaxacan Chocolate Mousse

This recipe integrates Mexican ingredients into a very classic dessert. The velvety chocolate mousse is balanced by the acidity of the hibiscus, which in turn is complemented by the fruity caramel tones of the sesame seeds, though seemingly just a garnish, contribute another layer of flavor and texture. Oaxacan chocolate is a mix of toasted cacao, almonds, cinnamon, and sugar. The proportions of these vary greatly, which each brand having its own mix ground at the mill. If you can’t find Oaxacan chocolate, try substituting with an equal amount of semi-sweet chocolate, and add 1 teaspoon cinnamon powder and 1 drop of almond extract.

Serves 4

Time: 1 hour 30 minutes

For the mousse:

-7 ounces Oaxacan chocolate

-1 cup heavy cream

-2 egg whites

-2 tablespoons granulated sugar

For the hibiscus reduction:

-2 ½ ounces dry hibiscus flowers

-1 cinnamon stick

-125 grams piloncillo (or jaggery, muscovado, or turbinado sugar)

-1 cup water

To serve:

-2 tablespoons sesame seeds, toasted

-1 chile pasilla, deveined, toasted, and ground into a powder

To make the mousse, melt the chocolate in a double boiler or a metal bowl set over a pan of simmering water. Stir frequently. Set aside to cool. In another bowl, beat cream until stiff peaks form. Cover andchill. In another bowl, beat the egg white until foamy. Add sugar and keep beating until stiff peaks form. Fold whipped cream into the chocolate in two parts. Fold egg whites into the chocolate cream mixture, incorporating ¼ of the beaten egg whites first, and continuing with the rest. This will ensure an airy mousse. Refrigerate until firm, at least 2 hours. Meanwhile, to make the hibiscus reduction, boil the hibiscus flowers, cinnamon, and piloncillo in a small saucepan, along with 1 cup of water. Reduce heat to a simmer and cook for 30 minutes. Strain and boil once again for 15 to 20 minutes or until you obtain syrup with a molasses-like consistency. To serve, pour some hibiscus syrup onto each place, scoop some mousse on top, and sprinkle with sesame seeds and chile powder.

From The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital by Alejandro Ruiz with Carla Altesor.

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