An Ideal Autumn Dessert

As a Lindt Master Chocolatier, it is no secret that I love chocolate! When I cook or bake, I only use the finest ingredients. All chefs (amateur and professional) understand that the dish you are creating is only as good as the ingredients you use. This includes the chocolate too!

This particular recipe came about when I was still living in Switzerland. I was invited to a dinner party and when I asked what I could bring, the host said “Dessert, please!”  (No surprise there).  It was a beautiful Fall weekend and I decided to try an idea that I was playing with. A few weeks before, I found the most wonder cinnamon ice cream at a local market and had completely fallen in love with it.  This simple yet delicious Cinnamon Mousse was created with that flavor palate in mind.

The rich white chocolate mousse is elevated by the addition of cinnamon. It is smooth and creamy with just the right balance of spice. I enjoy working with (and eating) white chocolate. Although technically not chocolate, if you are using a premium brand like Lindt, it is created with cocoa butter and this makes all the difference!

Try serving the mousse in a martini glass and dust the top with a bit of cinnamon or with delicate white chocolate shavings.

Cinnamon Mousse

Makes 8-10 servings


  • 3 x 3.5oz (100g) bars of Lindt Swiss Classic White Chocolate, chopped
  • 2 tablespoons (30ml) of hot water
  • 2 tablespoons (30ml) rum (can be replaced with same amount of water)
  • 2 teaspoons  of ground cinnamon
  • 4 fresh egg yolks
  • 2 cups (475ml) heavy cream


  • Whip the cream and reserve in the refrigerator.
  • Melt the chopped chocolate in a heat proof bowl over a barely simmering or in a double boiler, stir in the hot water, rum and cinnamon. Remove from heat and set aside.
  • Whip the egg yolks.
  • Stir the chocolate mixture into the eggs yolks.
  • Gently fold in the reserved whipped cream.
  • Refrigerate in a serving bowl or individual serving cups a minimum of 6 hours or overnight.

Serving Suggestions

  • Cinnamon mousse is delicious as is, but you can also serve it with fruit. A cherry or apple compote works well. For the more adventurous chef, try pairing it with red wine poached pears.

Hope you enjoy making this Lindt Cinnamon Mousse dessert as much as I do.  What is your favorite dessert to make or eat during the Fall season?  Share them below!

Ann Czaja
Master Chocolatier – Lindt USA