Eggless Chocolate Mousse

Step 1

Place the water and sugar in a small saucepan over high heat and bring to a boil.

Step 2

Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature. In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy. Place 1 heaping spoonful of the whipped cream into the chocolate mixer and stir to combine. Gently fold the chocolate mixture into the remaining whip cream until completely combined. Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 4 days.