Chocolate-Cinnamon Mousse in a Glass

Allergens

Milk, Eggs

Ingredients

• 1/2 cup unsweetened cocoa powder
• 3 cups cold heavy cream
• 1 tablespoon ground cinnamon
• 4 ounces dark chocolate (60% or higher), finely chopped
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt

Instructions

1. In a medium bowl, whisk together the cocoa powder, 1/4 cup of the heavy cream, and ground cinnamon until smooth. Set aside.
2. In a large mixing bowl, combine the chopped dark chocolate and remaining 2 3/4 cups heavy cream. Heat in the microwave or double boiler until the chocolate is melted and the mixture is smooth. Whisk in sugar, vanilla extract, and salt. Refrigerate until cool to touch but not set.
3. In a separate bowl, whip the cocoa cinnamon mixture until soft peaks form. Fold half of the whipped cinnamon mixture into the chocolate mixture until well combined. Gently fold in the remaining whipped cinnamon mixture until fully incorporated and no streaks remain.
4. Spoon the mousse into individual glasses, dividing evenly among 6 servings. Cover and refrigerate for at least 2 hours or until set.

Chef’s Insight

To achieve the perfect texture for this mousse, be sure not to overwhip the cream or the cocoa-cinnamon mixture.

Notes

This recipe is suitable for those following a standard diet.