Starbucks and Chocolate Mousse with Cinnamon Cream

- 3 large mixing bowls
- 1 whisk
- (4) 3.5-4.5 fl oz capacity bowls or ramekins
- 3.5 ounces quality dark chocolate bits or chopped whole (milk chocolate can be used for a less indulgent version)
- 3 eggs separated
- 1.5 fl oz Starbucks or other coffee liqueur
- ½ cup cream (at room temperature)
- 4 tsps sugar
For The Cinnamon Cream
- ½ cup of cream
- 1 tsp icing sugar (powdered)
- 2 tsps ground cinnamon

Place a saucepan with about 1 inch water in it on high heat to boil, and reduce to a rapid
simmer.
In a large mixing bowl place the chocolate and set it on the saucepan. With a wooden spoon
or a heat resistant rubber spatula slowly stir the chocolate while it melts. Once all the
chocolate has just melted, leave the bowl on the pot but remove them both from the heat.
In another bowl whisk the cream and add the yolks. Whisk the cream, Starbucks Liqueur, sugar
and yolks to soft but stable.
In a third bowl whisk the egg whites with a pinch of salt until soft peaks form. Remove the
chocolate bowl from the boiler and fold the cream and yolks into it until smooth. Gently fold
the egg whites into that until no streaks or white spots are visible. Pour this mixture into
the serving bowls and place into the fridge to set for at least 4 hours. Once the mousse has set,
whip the remaining cream with the cinnamon and sugar until soft but stable.