Chocolate mocha mousse with cinnamon
7
Points®
Total time: 3 hr 15 min • Prep: 45 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This creamy chocolate make-ahead mousse is simple enough to be a snack for kids and elegant enough to be served in your prettiest dishes for a special meal.
Ingredients
Water
1 Tbsp, cold
Unsweetened cocoa powder
1 Tbsp
Espresso, instant powder
½ tsp
Ground cinnamon
1 pinch(es)
Vanilla extract
¾ tsp
Semisweet chocolate
2½ oz, very finely chopped
Hot water
2 Tbsp, boiling
Egg whites
2 large, pasteurized in-shell
Cream of tartar
¼ tsp
Packed brown sugar
1 Tbsp
Plain fat free Greek yogurt
3 Tbsp
Confectioners' sugar
2 tsp
Instructions
1
1 Bring 1 1/2 inches of water to boil in medium saucepan; reduce to simmer.
2
2 Whisk together 1 tablespoon cold water, cocoa, coffee, cinnamon, and vanilla in medium heatproof bowl. Add chocolate; set bowl over water in saucepan. Whisk until chocolate is melted and mixture is smooth. Remove bowl from saucepan and whisk in boiling water. Let stand to cool, whisking occasionally.
3
3 With electric mixer on medium speed, beat egg whites and cream of tartar in large bowl until soft peaks form. Increase speed to medium-high. Sprinkle in brown sugar and beat until stiff peaks form.
4
4 Whisk yogurt into cooled chocolate. With spatula, gently fold egg whites into chocolate mixture in three additions, stirring just until no streaks of white remain.
5
5 Divide mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day. Dust evenly with confectioners’ sugar just before serving.
6
Serving size: (1/3 cup)
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