Chef's Quick Tip: Mexican Chocolate Mousse

 This week, Chef Jose Aguilar of Bodega Taco Bar shows Tina Redwine how to make Mexican dishes during Hispanic Heritage Month. 
Mexican Chocolate Mousse
1 cup heavy cream
3 T  sugar
Pinch salt
2  yolks
1 t  vanilla
pinch chipotle powder
4 oz chocolate
Garnish 
2 T whipped cream
Pinch chocolate dust
Pinch chili powder
On a small banana leaf lined round plate, place the chocolate filled tint and garnish it with whipped cream, chocolate and chili dusts. 
Contact
Chef Jose Aguilar 
Bodega Taco Bar