After a week of hot and sunny weather, we got a surprise from the sky in a shape of heavy rain storm and a 15ºC temperature decrease, all in merely 24 hours. The weather in Slovenia can be highly unpredictable, even more as years pass by. Juanpi, used to the Spanish stable summer weather, is still struggling to adapt to this place – and I can’t really blame him for that. Although I’m having hard times making him believe that we truly didn’t have so many electric storms before!

Wrapped into a warm blanket, I was sitting there in my armchair yesterday, thinking of the dessert I’d make today. We’re not so into desserts in summer, but heck, with this cold all of a sudden, I’ve felt the urge to prepare something to cheer us up a bit. Something chocolaty, to be precise!

Chocolate mousse has been on my mind like for ever and today it seemed like that perfect day to finally make it. Yes, I’ve never eaten a chocolate mousse before – what a sin, I know. There must be a million chocolate mousse recipes out there (a million and a half, according to our dear Google) and most of them use either egg whites or yolks – I opted for the egg whites, adding a hint of cinnamon to the chocolate. I used a peculiar mix of chocolates, 50% and 99% (yes, you read it right, 99%! We love it!) which, naturally, gave a very dark result – just the way I like my chocolate to be.

DARK CHOCOLATE MOUSSE with cinnamon
makes 4 servings

150g dark chocolate of your choice
150ml heavy cream
1 tsp ground cinnamon (not Cassia) + a dash for serving
5 fresh egg whites
2 Tbsp cane sugar

1. Break the chocolate into pieces and melt it using the bain-marie technique. Separately, bring the heavy cream to boil with a teaspoon of cinnamon, then remove from fire.
2. Mix the molten chocolate with heavy cream and set aside.
3. Beat the egg whites firm and just before the end of mixing, add the sugar. Add the egg whites to the chocolate mixture with a lot of care, and pour the mousse into 4 molds.
4. Place the molds in the fridge and chill for a couple of hours at least.
5. Serve with a dash of cinnamon.

The mousse had a light, creamy texture and I totally adored the cinnamon addition. I froze 2 molds to eat them as ice cream in the following days.