Spiced Chocolate Mousse Entremet

Instructions

1. 1

   Begin by melting the dark chocolate and unsalted butter together over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

2. 2

   Separate the egg yolks from the whites. Beat the yolks with 1 tablespoon of sugar until pale and creamy.

3. 3

   In a separate bowl, whip the egg whites, gradually adding the remaining sugar until stiff peaks form.

4. 4

   Fold the melted chocolate mixture into the egg yolks, then gently fold in the egg whites, maintaining as much air as possible.

5. 5

   Dissolve the gelatin powder in the water and heat gently until fully dissolved. Allow to cool slightly, then mix into the chocolate mixture.

6. 6

   In another bowl, whip the heavy cream to soft peaks, then fold into the chocolate mixture along with the cayenne pepper and cinnamon.

7. 7

   Pour the mixture into a prepared mold lined with a thin layer of almond flour and icing sugar mixture (combine and sift the almond flour and icing sugar to create this layer).

8. 8

   Refrigerate the entremet for at least 4 hours, or until set.

9. 9

   Once set, remove from the mold and finish with a dusting of icing sugar and a sprinkle of cinnamon before serving.