Buñuelos de Viento (Wind Fritters) vs Mousse au Chocolat: Velvety French Chocolate Delight

Both desserts aim for lightness, but by very different routes. The buñuelos de viento begin as a cooked dough of water, butter and sugar into which whole eggs are beaten, then are fried until golden and puffed with a hollow interior and rolled warm in cinnamon sugar, with lemon zest brightening the dough. The mousse au chocolat melts butter with dark chocolate, whisks sugar into the yolks and folds in stiffly whipped whites before chilling until set. One is a warm, spiced fried treat; the other a cold, airy, deeply chocolatey spoonful.