Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Cinnamon chocolate mousse in glasses
Airy and rich chocolate mousse with a hint of warming cinnamon

Cinnamon chocolate mousse

Author: Flavelo
Recipes Cakes and Desserts
Mousse means foam in French. The essence of this dessert is stabilising air bubbles in the chocolate. The tiny air bubbles of the egg foam and whipped cream make the dense chocolate feather-light, almost cloud-like in the mouth.
🕒 Prep Time 20 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk (electric or hand)
  • Large mixing bowls
  • Silicone spatula (for folding)
  • Bain-marie melting pot

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Melt the chocolate over steam, stir in the cinnamon and vanilla, then let cool to lukewarm.

Tip: If the chocolate is too hot, it will melt the whipped cream and egg foam (heat shock).
2 ✓

Whip the cold cream to soft peaks (no need for rock hard).

Tip: Over-whipped cream becomes buttery, which ruins the silkiness of the mousse.
3 ✓

Beat the egg whites with a pinch of salt to soft peaks, then gradually adding the sugar, beat to glossy, stiff peaks.

Tip: Sugar stabilises the protein foam structure so it doesn't collapse as easily.
4 ✓

First mix a little whipped cream more boldly into the lukewarm chocolate (to loosen it), then fold in the remaining cream gently.

Tip: Equalising densities (tempering) helps even mixing.
5 ✓

Finally, fold in the egg foam with large, circular movements, lifting from bottom to top, to keep as much air in as possible.

Tip: This is the most critical point: mechanical impact can ruin the foam structure.
6 ✓

Portion into glasses and chill for 2 hours for the cocoa butter to re-crystallise and the mousse to set.

Tip: The dessert gains its final texture during cooling.

Recipe FAQ

Why did the foam collapse?
You mixed it too fast or for too long with the chocolate. The air bubbles burst. Use a spatula and large, gentle movements!
Does it contain raw egg?
Yes, this is the classic recipe. Use very fresh eggs from a reliable source, or pasteurised egg whites.

Ingredients

  • 200 g Dark chocolate (min. 60%)
  • 250 ml Double cream (cold)
  • 1 tsp Ground cinnamon
  • 5 g Granulated sugar
  • 3 units Egg whites
  • 1 tsp Vanilla extract
  • 1 pinch Salt