Chocalate, Honey and Cinnamon Mousse

I recently had to cook dinner for the gentleman friend who had shown that a lack of oven was no excuse not to provide a fantastic dessert, an excuse I had been hiding behind for quite some time   (he made crepes suzette, complete with flames). Time being of the essence, I went looking for the easiest recipe I could find for an impressive dessert, and think, with some adaptation, this is it. It is very rich, so only serve a small portion. It would also make a lovely sauce for ice-cream if you don’t leave it to set. Serves 4


  • 250ml of whipping cream
  • 2 tablespoons of honey
  • 100g dark chocolate
  • 70g milk chocolate
  • 1 teaspoon cinnamon powder, plus more for dusting.


  • Melt the chocolate, honey, cinnamon and 100ml of cream in a saucepan over a very low heat and stir until combined.
  • Meanwhile, whip the remaining cream until it forms thick peaks. I recently discovered this can be done with a hand held blender (did everyone else know this? ) in about 30 seconds, which was the best discovery I have made in ages (I lead a boring life)
  • Leave the chocolate mix to cool, stirring occasionally.
  • Add about 90% of the cream, folding into the chocolate mix.
  • Pour into four small wine glasses.
  • Leave to set for at least two hours.
  • Top with a dollop of cream and a dusting of cinnamon.

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