Chocolate Mousse w/ Cinnamon Cream & Coffee Liqueur
User Reviews
4.9
159 reviews
Excellent
Chocolate Mousse w/ Cinnamon Cream & Coffee Liqueur
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the Mousse:
- 1/2 cup cream at room temperature
- 3 eggs separated
- 1 ½ floz Kahlúa or other coffee liqueur 45 ml
- 9 ounces dark bitter sweet chocolate 250 grams
- 4 tablespoons sugar
For the Cinnamon Cream:
- cream
- 1 teaspoon icing sugar
- 2 teaspoons cinnamon ground
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Instructions
- Note: You will need 4 x 100-125 ml (3.5-4.5 fl oz) capacity bowls or ramekins.
- Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
- In a large mixing bowl place the chocolate and set it on the saucepan.
- With a wooden spoon or a heat resistant rubber spatula slowly stir the chocolate while it melts.
- Once all the chocolate has just melted, leave the bowl on the pot but remove them both from the heat.
- In another bowl whisk the cream and add the yolks.
- Whisk the cream, Kahlua, sugar and yolks to soft but stable.
- In a third bowl whisk the egg whites with a pinch of salt until soft peaks form.
- Remove the chocolate bowl from the boiler and fold the cream and yolks into it until smooth.
- Gently fold the egg whites into that until no streaks or white spots are visible.
- Pour this mixture into the serving bowls and place into the fridge to set for at least 4 hours.
- Once the mousse has set, whip the remaining cream with the cinnamon and sugar until soft but stable.
- Serve the mousse with either the cream dolloped on top or served on the side.
Notes
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Overall Rating
4.9
159 reviews
Excellent
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