Chocolate and Cinnamon Mousse
In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse