Ingredients
| 9.7 oz | SCHARFFEN BERGER 70% Bittersweet Dark Chocolate Baking Bar, chopped |
| 2 ¼ cups | heavy cream |
| 2 teaspoons | ground cinnamon |
| ¼ to ½ teaspoon | ground cayenne (depending on how spicy you want the mousse to be) |
| optional for garnish | SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder |
Directions
- Chill mixer bowl and beaters in the freezer for 5-10 minutes before using a hand mixer to beat 1 ¾ cups of heavy whipping cream until soft peaks form (about 2 minutes). Reserve
- Place the remaining ½ cup of heavy cream in a mug and heat it in the microwave for about 30-40 seconds or until hot. Set aside!
- Place the chopped chocolate in a microwave-safe bowl and microwave in 3 (30-second) intervals, stirring between each, or until melted. Stir in the heated heavy cream until combined. Let it cool completely.
- Add the melted chocolate to the beaten cream and beat more until stiff peaks form (about 1-2 minutes).
- Transfer the mixture to ramekins, either using a spoon or a piping bag. Cover and chill in the refrigerator for 2 hours or until set.
- Let mousse rest at room temperature for about 10 minutes before serving. If you want, sift cocoa powder on top and garnish the mousse with berries and mint leaves. Enjoy
