Fluffy and light chocolate mousse spiced with cinnamon and with a hint of heat from chili powder.
Ingredients
3 EA large eggs
6 OZ / 170 G bittersweet or semisweet chocolate
2 TBSP water
2 TBSP cinnamon liqueur (optional: may use 2 TBSP additional water instead)
0.25 TSP ground cinnamon
1 PINCH cayenne pepper
raspberries or sliced strawberries, for serving
Directions
Crack 1 egg at a time into a small bowl.
Use clean hands to gently lift the egg from the bowl, allowing the egg white to drip between your fingers and cradling the egg yolk in your palm.
Transfer the yolk to another small bowl and the white to a third small bowl.
Repeat this process with the remaining 2 eggs.
Attach the butterfly whisk. Add the egg whites to mixing bowl.
Whip for 9 ½ minutes / speed 3.
Scrape the whipped egg whites into a medium bowl and beat a few times with a whisk to incorporate any unbeaten egg white.
Refrigerate till to be used. Wash and dry the mixing bowl.
Add the chocolate to the mixing bowl. Chop for 15 seconds / speed 5.
Scrape down the sides of the mixing bowl so the chocolate is all at the bottom.
Add the water, liqueur (or additional water), cinnamon, and cayenne to the mixing bowl.
Remove the measuring cup, cook for 5 minutes / 115°F|45°C / speed 1.
Add the egg yolks to the mixing bowl.
Mix in for 20 seconds / speed 1. Scrape the chocolate mixture into a medium bowl.
Add 1/3 of the egg whites to the chocolate mixture.
Use a spatula to gently fold the egg whites into the chocolate mixture by plunging the spatula into the center of the mixture, dragging it along the bottom of the bowl towards you, then up the side of the bowl.
Repeat this motion until the egg whites are incorporated.
Add the remaining whipped egg whites and fold in just until combined.
Spoon the mousse into 4 small cups. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve with raspberries and/or strawberries if desired. Enjoy your dessert!
