Fluffy and light chocolate mousse spiced with cinnamon and with a hint of heat from chili powder.
Ingredients
3 EA large eggs
6 OZ / 170 G bittersweet or semisweet chocolate
2 TBSP water
2 TBSP cinnamon liqueur (optional: may use 2 TBSP additional water instead)
0.25 TSP ground cinnamon
1 PINCH cayenne pepper
raspberries or sliced strawberries, for serving
2 OZ / 50 G sugar
5 OZ / 140 G cream
Directions
Crack a whole egg into a clean bowl then remove the whole egg yolk with your hands gently. Repeat this process with the remaining 2 eggs.
Attach the butterfly whisk. Add the cream with the sugar to the mixing bowl. Whip for 2 minutes 30 seconds / speed 3. Remove the measuring cup making sure not to whip the cream too much. You are looking for soft peaks. Place whipped cream into a medium bowl. Refrigerate while melting the chocolate. Wash and dry the mixing bowl.
Add the chocolate to the mixing bowl. Chop for 15 seconds / speed 5. Scrape down the sides of the mixing bowl so the chocolate is all at the bottom.
Add the water, liqueur (or additional water), cinnamon and cayenne to the mixing bowl. Remove the measuring cup, cook for 4 minutes / 140°F|60°C / speed 2.
Add the egg yolks to the mixing bowl. Mix in for 20 seconds / speed 2 / stir. Scrape the chocolate mixture into a medium bowl.
Add the chocolate mix to the whipped cream, folding gently until combined.
Spoon the mousse into 4 small cups. Cover tightly with plastic wrap and refrigerate for at least 1 hour.
Serve with raspberries and/or strawberries if desired. Enjoy your dessert!
