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Chocolate Mousse w/ Cinnamon Cream & Coffee Liqueur
4.9 from 159 votes

Chocolate Mousse w/ Cinnamon Cream & Coffee Liqueur

This Chocolate Mousse with Cinnamon Cream and Coffee Liqueur blends rich bittersweet chocolate with cream, egg yolks, and coffee liqueur for a velvety, airy dessert. Whipped egg whites create a light texture while the cinnamon-sweetened cream topping adds a warm, aromatic finish. The delicate folding method helps maintain the mousse's smoothness, and chilling it for several hours allows the flavors to meld and the texture to set properly.

Prep Time
4 hrs 5 mins
Cook Time
20 mins
Total Time
4 hrs 25 mins
Servings: 4 servings
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. Note: You will need 4 x 100-125 ml (3.5-4.5 fl oz) capacity bowls or ramekins.
  2. Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
  3. In a large mixing bowl place the chocolate and set it on the saucepan.
  4. With a wooden spoon or a heat resistant rubber spatula slowly stir the chocolate while it melts.
  5. Once all the chocolate has just melted, leave the bowl on the pot but remove them both from the heat.
  6. In another bowl whisk the cream and add the yolks.
  7. Whisk the cream, Kahlua, sugar and yolks to soft but stable.
  8. In a third bowl whisk the egg whites with a pinch of salt until soft peaks form.
  9. Remove the chocolate bowl from the boiler and fold the cream and yolks into it until smooth.
  10. Gently fold the egg whites into that until no streaks or white spots are visible.
  11. Pour this mixture into the serving bowls and place into the fridge to set for at least 4 hours.
  12. Once the mousse has set, whip the remaining cream with the cinnamon and sugar until soft but stable.
  13. Serve the mousse with either the cream dolloped on top or served on the side.

Notes