Chocolate mocha mousse with cinnamon

Total Time
3 hr 15 min
45 min
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.



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


  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)


Since the eggs aren’t cooked in this recipe, we call for in-shell pasteurized eggs. This process submerges the eggs in water and heats them to the temperature needed to destroy bacteria without cooking them. Look for them along with the regular eggs in the refrigerated section of the supermarket.