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.