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Cinnamon chocolate mousse in glasses
Light and creamy mousse made of chocolate and cinnamon

Cinnamon Chocolate Mousse

Author: Flavelo
Recipes Cakes and Desserts
Mousse means foam in French. The essence of this dessert is stabilizing air bubbles in chocolate. Tiny bubbles from egg whites and whipped cream make the dense chocolate light as a feather, cloud-like in the mouth.
🕒 Prep Time 20 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Mixer (electric or hand)
  • Large mixing bowls
  • Silicone spatula
  • Double boiler

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Melt chocolate over steam, mix in cinnamon and vanilla, then let cool to lukewarm.

Tip: If chocolate is too hot, it melts the whipped cream and eggs (heat shock).
2 ✓

Whip cold heavy cream to soft peaks (not too stiff).

Tip: Overwhipped cream turns buttery, ruining mousse silkiness.
3 ✓

Beat egg whites with salt to soft peaks, then gradually add sugar and beat to stiff, glossy peaks.

Tip: Sugar stabilizes protein foam structure.
4 ✓

Stir a little whipped cream vigorously into lukewarm chocolate to loosen it, then fold in remaining cream gently.

Tip: Tempering helps even mixing.
5 ✓

Finally, fold in egg whites with large circular motions, lifting from bottom, to keep air in.

Tip: This is critical: mechanical action can destroy foam structure.
6 ✓

Portion into glasses and chill for 2 hours to set.

Tip: Cooling gives final texture.

Recipe FAQ

Why did the foam collapse?
You mixed too fast or too long. Bubbles burst. Use a spatula and large, gentle folds!
Does it contain raw egg?
Yes, this is the classic recipe. Use very fresh, pasteurized eggs if possible.

Ingredients

  • 7 oz Dark Chocolate (min. 60%)
  • 1 cup Cold Heavy Cream
  • 1 tsp Ground Cinnamon
  • 1 tbsp Granulated Sugar
  • 3 large Egg Whites
  • 1 tsp Vanilla Extract
  • 1 pinch Salt