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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

World's Best Chocolate Mousse Recipe

Brought to you by Inn at Oyster Point

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	Prep Time: 20 min
Yield: 6 servings

Ingredients:
8 oz quality semi or bittersweet chocolate, cut into pieces
1 1/3 c heavy cream
2 T creme de cacao
1 T dark rum or cognac
1 t vanilla
4 lg egg whites (powdered ok)
1/2 c. sugar
1 c heavy cream mixed with 1 T vanilla and 1/3 c sugar for whipped cream garnish
dark chocolate shavings for garnish

Instructions:
in a food processor, chop the chocolate coarsely.In micro, heat 1/3 c. cream and add to the feed tube; pulse to melt chocolate. Add the liqeurs and vanilla; pulse to mix.
In an electric mixer, whip the egg whites (room temperature) and sugar until soft peaks form. (If salmonella is a concern in your area, you may want to use powdered egg whites.) Transfer to another bowl. In the same bowl you used to whip the whites, pour in the remaining 1 c cream (chilled), until stiff. Fold in the cooled chocolate mixture, then the egg whites.Spoon into an attractive bowl (crystal is nice). Then beat the remaining 1 c heavy cream, vanilla, and 1/3 c sugar to make a 'chantilly' - beat until quite stiff. Spoon onto the middle of the mousse mixture, leaving the chocolate part visible around the rim. With a vegetable peeler, make chocolate shavings onto the top of the cream to deccorate. Chill until set, about 3 hours. May also be frozen and either eaten frozen or partially defrosted (defrost slowly in fridge). Recipe may be doubled.