1 1/4 cups semisweet-chocolate chips
4 Tbl sugar
¼ tsp Fleur de Sel
½ tsp Vietnamese Cinnamon
1/8 tsp Cayenne (optional)
1/3 cup whole milk
1/3 cup heavy cream
3 large egg whites
1 tsp Vanilla Puree
Whipped Cream

These 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. 


1.In a blender, combine chocolate, sugar, Fleur de Sel, Vietnamese Cinnamon and Cayenne (if using).
2.In a small saucepan, scald milk and cream—you’re looking for bubbles to cup up around the edges. Pour scalded milk/cream into blender. Let stand one minute to begin to melt the chocolate. Blend on high until smooth, about one minute.
3.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.
4.Add the Vanilla Puree and blend just to combine. Divide evenly amongst eight, 2-ounce cordial glasses or demitasse cups. Chill until set, 6 hours or up to overnight.
5.Just before serving, make your whipped cream. Dollop each cup of mousse with whipped cream. Dust each with a little Vietnamese Cinnamon.

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