Chocolate Mousse w/ Cinnamon Cream & Coffee Liqueur
User Reviews
4.9
Chocolate Mousse w/ Cinnamon Cream & Coffee Liqueur
Description
The recipe begins by melting bittersweet chocolate over simmering water and preparing a mixture of cream, egg yolks, sugar, and coffee liqueur whisked to a stable but soft texture. Separately whipped egg whites are folded gently into the chocolate and cream base ensuring a smooth, airy mousse. The mixture is then portioned into serving bowls and refrigerated for at least four hours to firm up.
The mousse presents a rich chocolate flavor heightened by the subtle coffee notes from the liqueur, with a creamy and light mouthfeel owed to the whipped egg whites. Accompanying cinnamon cream provides a contrasting warmth and sweetness, combining spice with smooth dairy.
This dessert is elegant for individual servings and can be prepared ahead of time, making it suitable for special occasions or when a refined chocolate dessert is desired. The chilled mousse can be topped with the cinnamon-infused cream just before serving.
Ingredients
For the Mousse:
- 1/2 cup cream at room temperature
- 3 egg separated
- 1 ½ floz Kahlúa or other coffee liqueur 45 ml
- 9 ounces dark bittersweet chocolate 250 grams
- 4 tablespoons sugar
For the Cinnamon Cream:
- cream
- 1 teaspoon icing sugar
- 2 teaspoons cinnamon ground
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
User Reviews
Overall Rating
4.9
You'll Also Love
