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1
Chill a bowl and the beater of an electric mixer in the freezer for 1 hour.
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2
Meanwhile, in a double broiler, melt the semisweet and bitter chocolate over simmering water until hot.
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3
Stir in the cinnamon.
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4
Remove the double boiler insert, holding the melted chocolate, from the saucepan.
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5
Let cool 5 to 10 minutes.
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6
In the frozen mixing bowl, whip the cream to firm peaks.
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7
(Do not overbeat.)
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8
With a rubber spatula, fold 1/4 of the whipped cream into the chocolate.
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9
Gently fold the remaining whipped cream into the chocolate, 1/4 at a time.
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10
(Mix just enough to get the chocolate incorporated into the whipped cream.)
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11
Set aside in the refrigerator.
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12
Preheat the oven to 450 degrees.
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13
In a mediumsize heavy saucepan, combine the milk, butter and salt.
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14
Bring to a boil.
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15
Add the flour all at once.
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16
Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened.
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17
Transfer to a bowl and add the eggs, one at a time, beating well after each addition.
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18
Place the cream puff dough in a pastry bag fitted with a large plain tip.
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19
Pipe out 6 round puffs on a parchment lined baking sheet.
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20
With a finger dipped in cold water, flatten the point on top of each puff.
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21
Drop the pan on the counter to set the puffs.
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22
Bake the puffs until puffed and golden, about 10 minutes.
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23
Reduce the heat to 375 degrees and bake 20 to 25 minutes longer, or until puffed, golden, and done.
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24
Set aside to cool on a rack.
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25
Fill a pastry bag fitted with a large plain tip with the Chocolate Mousse.
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26
Split the puffs in half lengthwise and fill them with the mousse.
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27
Using the tips of your fingers, drizzle melted chocolate (about 3 ounces melted over hot water) across the tops of the filled cream puffs.
