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Chocolate Mousse With Aguaymantos

Photograph by Morena Escardo

I came up with this dessert one evening when I was trying to make something sweet to satisfy my sugar cravings. All I knew was that I needed some chocolate, and along with the cacao powder in my pantry, I also found some maple syrup and heavy whipping cream in my fridge. I don't know what I was expecting when I started mixing these three ingredients together with a whisk, but before I could even figure it out, the liquid mixture effortlessly thickened into the most exquisite chocolate mousse I had tried in a very long time. The fluffy texture and the dark chocolate taste were perfection.

Since that day, this has become my "emergency" dessert, and every time I make it I mix it with different fruits, such as berries or orange slices. In this version, I used aguaymantos, a sweet and slightly acidic fruit that is very common in Peru. You can look for them at the supermarket or your local farmer's market, but keep in mind that it has many different names, such as goldenberry, cape gooseberry, and pichuberry.

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RECIPE: Chocolate Mousse with Aguaymantos

Yields 4 dessert cups (3 ounces each)

Prep time: 30 minutes
Active prep time: 5 minutes
Total time: 35 minutes


  • 1 carton (8-ounces) heavy whipping cream
  • 3 tablespoons raw cacao powder (plus 1/4 teaspoon for decoration)
  • 3 tablespoons maple syrup
  • 1/4 cup sliced or whole aguaymantos (goldenberry, cape gooseberry, or pichuberry)


  1. Make sure the cream is very cold before using it. You can keep it in the refrigerator and then put it in the freezer for 30 minutes before using.
  2. Put the cream, 3 tablespoons cacao powder, and maple syrup in a bowl.
  3. Use a metal whisk or fork to mix all the ingredients together until the cacao is completely dissolved. Keep doing it for a couple extra minutes, and the mixture will start to thicken into a mousse-like consistency. If this doesn't happen you may need to use an electric hand mixer at medium speed for just a few minutes to give it the fluffy texture you're looking for (this tends to be the case in the summer when it's hot out).
  4. Serve with sliced or whole aguaymantos on top, and sprinkle with a little extra cacao powder as decoration.

Keep refrigerated.

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Photograph by Morena Escardo
Photograph by Morena Escardo

Love this? Follow us on Pinterest!

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