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 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 | |
Whipped Cream |
1. | In a blender, combine chocolate, sugar, Fleur de Sel, Vietnamese Cinnamon and Cayenne. |
2. | 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. |
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 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. |
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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