Chocolate And Cinnamon Mousse Recipes

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

Steps:

• For Cake:
• Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.
• Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.
• Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
• For Mousse Base:
• Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.
• For Mousse, Cake Assembly, and Glaze:
• Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.
• Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
• Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
• Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

Steps:

• Place grated chocolate in bowl. Pour 1/3 of whipping cream in a small pan and cook on low heat almost to a boil. Remove from heat. Add chocolate and cinnamon and blend gently and well. Set aside.
• In an electric mixer, add the remaining whipping cream until firm consistency. Incorporate the chocolate mixture using a wooden spoon. Add cocoa blend gently and well. Refrigerate the mousse for several hours.

Steps:

• Place all the ingredients in a high-speed blender and puree until smooth. You may need to use your tamper or spatula, scrape the sides of the blender and pulse a few times. This mixture gets very thick.
• Spoon into glasses and chill for a couple of hours before serving. YUM!

Steps:

• For cherries:
• Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
• For mousse:
• Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Spoon cherries with syrup atop mousse and serve.

Steps:

• In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.
• Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours. Top with remaining whipped cream and serve.

Steps:

• Make cake:
• Preheat oven to 325°F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
• In medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
• In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.
• Put cake in pan in larger pan and add enough water to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in pan on rack.
• Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.
• Run a thin knife around pan to loosen cake and put pan on hot stove burner for 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
• Make cream:
• In a bowl with an electric mixer or whisk beat cream with sugar and cinnamon until it just holds stiff peaks.
• Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.