We had some friends over for watercress and radish salad (dressed with verjus and extra virgin olive oil and topped with sliced boiled egg), fish tacos, and Mexican corn. I made this quick (and vegan!) cinnamon-chocolate mousse the day before so we'd have a little chocolatey bite for afterwards!
Quick Cinnamon-Chocolate Mousse for 4
1 ¼ cups chilled MimicCreme
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet dark chocolate (at least 65% cocoa content), chopped
Combine ¼ cup MimicCreme and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl and add remaining MimicCreme. Using electric mixer, beat until chocolate is completely incorporated. Divide mousse among 4 glasses / bowls / ramekins and cover with plastic wrap. Chill until set, about 4 hours. (Can be made 1 day ahead.)
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet dark chocolate (at least 65% cocoa content), chopped
Combine ¼ cup MimicCreme and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl and add remaining MimicCreme. Using electric mixer, beat until chocolate is completely incorporated. Divide mousse among 4 glasses / bowls / ramekins and cover with plastic wrap. Chill until set, about 4 hours. (Can be made 1 day ahead.)
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