By Dianne Bunis
This mousse doesn’t have any of the eggs or cream, but definitely has simply intense bittersweet chocolate, a kick of cinnamon and a sprinkle of sea salt. Cinnamon, along with dark chocolate, an antioxidant, decreases LDL (bad cholesterol), increases blood flow in arteries and the heart and may lower high blood pressure, according to studies. Prepare this mousse using the best quality organic dark chocolate (70 percent cocoa content). No guilt required, it’s good for you. Happy New Year!
Bittersweet chocolate and cinnamon mousse with fleur de sel
2 bars (100g each) Green & Black’s Organic Dark Chocolate 70 percent cocoa, roughly chopped
dash of ground Saigon cinnamon
3/4 cup spring water
Fleur de sel, to taste
1. Create an ice bath in a medium stainless steel bowl using ice and a little cold water. Nestle a smaller stainless steel bowl in ice bath.
2. Place 1/2 cup water and chocolate in a small pot over medium heat. Whisk mixture until melted and smooth, 3 to 5 minutes. If too thick, add a little more water. Add cinnamon, whisk to combine.
3. Immediately pour melted chocolate into the bowl sitting in the ice bath. Whisk the chocolate mixture vigorously by hand until fluffy, 3 to 5 minutes. If the mixture does not thicken, either add a bit more melted chocolate or put the bowl in the freezer for about 10 minutes, then whisk.
4. Spoon into vintage glasses, garnish lightly with fleur de sel. (Mousse can be refrigerated until serving).