Chocolate and Cinnamon Mousse
- 8 ounces dark chocolate, grated or crushed
- 1 cup whipping cream
- 1/2 teaspoon powdered cinnamon
- 1 tablespoon unsweetened cocoa powder
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 Rue de Provence, Birmingham, AL