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Kahlua and Chocolate Mousse with Cinnamon Cream

Recipe serves: 4

A Little Background

There’s nothing really seasonal about chocolate, but I thought the endorphin lift it gives could better be utilized in the gloomier months and as such have decided to put it on the winter menu. Some would say there’s enough chocolate in this recipe to make a Nordic Laplander trapped in 6 months of darkness forget about the “gloomy” weather. So if the words chocolate, indulgence and excess aren’t words you like to describe winter desserts, please move on. ……Kidding!! You can always cut the chocolate by 1/3rd, also you’ll find that the refreshing cinnamon cream really does help to cut some of that richness.

What you'll need
For The Mousse

3 large mixing bowls
1 whisk
4 x 100-125 ml (3.5-4.5 fl oz) capacity bowls or ramekins
90 grams quality dark chocolate bits or chopped whole (milk chocolate can be used for a less indulgent version)
3 eggs separated
45 ml (1.5 fl oz) Kahlua or other coffee liqueur
½ cup cream (at room temperature)
4 tsps sugar

For The Cinnamon Cream

½ cup of cream
1 tsp icing sugar (powdered)
2 tsps ground cinnamon

Chefspencil.com - Kahlua and Chocolate Mousse with Cinnamon Cream

What to do

Place a saucepan with about 2 cms (1 inch) water in it on high heat to boil, and reduce to a rapid simmer
In a large mixing bowl place the chocolate and set it on the saucepan.
With a wooden spoon or a heat resistant rubber spatula slowly stir the chocolate while it melts.
Once all the chocolate has just melted, leave the bowl on the pot but remove them both from the heat.
In another bowl whisk the cream and add the yolks.
Whisk the cream, Kahlua, sugar and yolks to soft but stable.
In a third bowl whisk the egg whites with a pinch of salt until soft peaks form.
Remove the chocolate bowl from the boiler and fold the cream and yolks into it until smooth.
Gently fold the egg whites into that until no streaks or white spots are visible.
Pour this mixture into the serving bowls and place into the fridge to set for at least 4 hours.
Once the mousse has set, whip the remaining cream with the cinnamon and sugar until soft but stable.
Serve the mousse with either the cream dolloped on top or served on the side.

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Recipe By Paul Hegeman
Styling By Paul Hegeman
Photography By Jason Hamilton
© Chef's Pencil 2007