Cinnamon-chocolate mousse

Cinnamon-chocolate mousse

By
From
Arabesque
Photographer
William Meppem

This is a heavenly chocolate mousse, made sweetly spicy with the addition of cinnamon. It is airy and fluffy and needs to set, so should be made a day in advance and allowed to firm in the refrigerator overnight.

Ingredients

Quantity Ingredient
300ml pure cream
4 eggs, plus 3 egg whites extra
100g mild honey
100g caster sugar
400g good quality dark chocolate
1 teaspoon vanilla essence
1 tablespoon sugar
1 teaspoon cinnamon

To dust

Quantity Ingredient
1 teaspoon cinnamon
1 1/2 teaspoons icing sugar

Method

  1. Beat the cream to soft peaks and reserve in the refrigerator. Place the whole eggs, honey and sugar in a bowl over a pan of simmering water.
  2. Whisk for about 5 minutes until light and fluffy. Pour into an electric mixer and whisk on high for 5 further minutes. Meanwhile melt the chocolate over a pan of hot water and then allow it to cool slightly. Stop the mixer and fold the chocolate and vanilla extract into the egg mixture.
  3. In another bowl whisk the egg whites until they form very loose soft peaks. With beaters running, slowly sprinkle in the sugar and cinnamon. Continue beating for a little longer until they reach the shiny soft-peak stage.
  4. To assemble the mousse, fold the whipped cream into the chocolate base and then gently fold in the egg whites.
  5. Pour into a serving bowl and refrigerate overnight. When ready to serve, mix together the cinnamon and icing sugar and dust lightly over the mousse.
  6. Serve with fresh berries, caramel or a dollop of crème fraîche.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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