250g (9oz) good-quality white chocolate, such as Green & Black's
284ml carton double cream
3 large egg whites
50g (2oz) piece of plain chocolate
A little cocoa powder and ground cinnamon to decorate
Directions
Step 1
Put the milk and cinnamon stick together in a small pan and warm over a medium heat until the milk is almost boiling. Take the pan off the heat and set aside.
Step 2
Meanwhile, bring a small pan of water to a gentle simmer. Break the chocolate into a small bowl and put it over the pan, making sure the bottom of the bowl doesn't touch the water. Turn the heat off and leave the bowl over the hot water for 15min or until the chocolate has melted. Take the bowl off the pan and leave to cool a little.
Step 3
Strain the warm milk onto the melted chocolate and stir together until completely smooth. Leave to cool for 10min.
Step 4
Whip the cream in a bowl until it just begins to hold its shape - it should still be a bit floppy. Whisk the egg whites until they form soft peaks.
Step 5
Fold the whipped cream into the chocolate mixture with a large metal spoon, then carefully fold in the egg whites. Spoon mixture into six small bowls or glasses - each measuring around 150ml (5fl oz) - and chill for up to 4hr or overnight.
Step 6
Pull a vegetable peeler across the edge of the plain chocolate to make rough curls. Sprinkle over the mousse. Dust with cocoa powder and a pinch of cinnamon.
Step 7
Prepare ahead. Make up to the end of step 5 up to one day ahead. Cover and chill until needed, then complete the recipe.
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