1/2 cup granulated sugar
1/3 cup butter, in pieces
12 oz semisweet chocolate, chopped
2 egg yolks
2 tbsp instant coffee granules
1/2 tsp cinnamon
1 cup whipping cream
2 tbsp granulated sugar
1 tsp cinnamon
1/2 tsp unsweetened cocoa powder
Line bottom of 8-inch round cake pan with parchment or waxed paper. Set aside.
In saucepan, stir sugar with 1/3 cup water over medium heat until dissolved. Add butter; simmer, stirring occasionally, until melted and about to boil. Remove from heat. Add chocolate and whisk until melted.
In bowl, whisk eggs with egg yolks; whisk into chocolate mixture in two additions. Dissolve coffee granules in 1/3 cup warm water; whisk into chocolate mixture along with cinnamon.
Scrape into prepared pan. Set pan in larger pan; pour in enough hot water to come halfway up sides of cake pan. Bake in centre of 325 F oven for 35 to 40 minutes or until just firm to the touch at edge but still slightly jiggly in centre. Remove from water; let cool completely on rack. (Mousse can be wrapped in plastic wrap and refrigerated for up to 5 days or frozen in rigid airtight container for up to 1 month; thaw in refrigerator for 8 hours.)
Run thin knife around mousse to loosen from pan; invert onto cake plate, shaking plate slightly. Peel off paper.
Garnish: In bowl, whip cream with sugar; mound on top of mousse. Combine cinnamon with cocoa; sprinkle over top. Makes 16 servings.
Source: Canadian Living's Best Chocolate, 1997