Fast chocolate mousse with mokkaroom
Melt the chocolate au bain-marie. Allow to cool and whisk the whipped cream in the meantime.
Spoon half the whipped cream and the cinnamon through the chocolate.
Divide the mousse over 6 glasses and let it stiffen in the refrigerator for about 1 hour.
In the meantime, heat the liqueur and stir in the sugar and coffee powder. Allow to cool and stir through the rest of the whipped cream.
Pour the mocha on the chocolate mousse into the glasses and sprinkle with cocoa.
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