Moroccan Chocolate Mousse

1. 1

   Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl.

2. 2

   Place the chopped chocolate in the bowl of a double boiler.

3. 3

   Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes.

4. 4

   Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl.

5. 5

   Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip.

6. 6

   Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream.

7. 7

   Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.