Cinnamon and Chocolate Mousse

· 9oz of dark bitter chocolate (either crushed or grated)

· 1 ½ cups of whipped cream

· 1 teaspoon of cinnamon (powdered)

· 1 tablespoon of dark cocoa powder (unsweetened)

· Place 9oz of grated or crushed chocolate into a large bowl.

· Carefully pour ¼ cream (whipping) in a separate pan and heat it on a low flame till it almost starts boiling. 

· Remove the pan from the stove and keep aside to cool.

· Add broken chocolate pieces and 1 teaspoon of cinnamon.  Take another pan and melt the chocolate mixture.  Keep stirring till it melts and becomes a smooth mixture.

· Remove the pan and let the chocolate and cinnamon mixture cool. 

· Once it is mixed well keep it aside covered.

· Take the remaining cream and use an electric mixer or a blender and fluff it well.  The cream should be lifted and should also remain stiff.   

· Combine the entire chocolate mixture well.  Add the remaining whipped cream to the chocolate mixture and using a spoon (wooden) blend well.    

· While blending gradually add 1 tablespoon of dark cocoa powder. 

· Continue blending till the cocoa powder is completely dissolved. 

· Pour the mousse into a serving bowl and refrigerate for 6 hours.  If the mixture is poured into separate bowls it might take up to 4½ hours to set.