- 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.