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    Dark Chocolate Cinnamon Pots

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    Dark Chocolate Cinnamon Pots

    Serve these intensely flavoured mousses garnished with shards of cinnamon dipped in chocolate. Because it contains uncooked egg, this recipe is not suitable for the young, pregnant women, the elderly or those whose immune systems are weak

    • Preparation time: 30 minutes, plus chilling
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 225g dark chocolate, broken
    • 4 eggs, separated
    • 5 tbsp icing sugar, sifted
    • ½ tsp ground cinnamon


    1. Put the chocolate into a medium-sized bowl that fits snugly over a pan. Pour some just-boiled water into the pan, sit the bowl over it and set aside to melt. Stir occasionally, replenishing the bowl with freshly boiled water, when the chocolate is half melted.
    2. Meanwhile, place the egg yolks into a bowl and beat in the sugar and cinnamon. Once the chocolate is melted, remove from the hot water and beat in the egg yolk mixture while the mixture is still hot.
    3. Leave to cool for a few minutes, then, once tepid, whisk the egg whites in a large, clean bowl until they form soft peaks. Mix a third of the egg whites into the chocolate to loosen the mixture, then fold in the remainder until fully incorporated. Carefully spoon into 4 ramekins or little cups. Chill in the fridge until set. Serve with runny cream.

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