Servings
Makes 12 servings
Total time
15
minutesThese little cups of chocolatey heaven will make you the talk of the dinner party – they’re that good! Make these and pop them in the fridge the day before, and you’ll have a head start on the finishing touch to dinner. The Vietnamese Cinnamon and Cayenne pepper make for a surprising pop to this rich, sweet, decadent dessert.Â
Ingredients
1 1/4 cups semisweet-chocolate chips
4 Tbl sugar
¼ tsp Fleur de Sel
½ tsp Vietnamese Cinnamon
1/8 tsp Cayenne
1/3 cup whole milk
1/3 cup heavy cream
3 large egg whites
1 tsp Pure Vanilla Puree
1 tsp Pure Chocolate Extract
Instructions
- In a blender, combine chocolate, sugar, Fleur de Sel, Vietnamese Cinnamon and Cayenne.
- In a small saucepan, scald milk and cream – you’re looking for bubbles around the edges, not a boil. Pour hot milk/cream into blender. Let stand one minute to begin to melt the chocolate. Blend on high until smooth, about one minute.
- With the blender running, using a towel over the hole in the lid, pour the egg whites into the mixture. Blend a full one minute.
- Add the extracts and blend just to combine. Divide evenly amongst 12, 2-ounce cordial glasses or demitasse cups. Chill until set, 6 hours or up to overnight.
- Just before serving, make your whipped cream. Dollop each cup of mousse with whipped cream. Dust each with a little Vietnamese Cinnamon.
