CHOCOLATE MOUSSE WITH CARDAMOM AND CINNAMON

1. Chop the dark chocolate into small pieces.
2. Melt the chocolate in one of two ways: a) In a double boiler: Place a glass bowl over a pot of simmering water, making sure that the bowl does not touch the water. Stir constantly until the chocolate is completely melted and smooth. b)In the microwave: Place the chocolate in a microwave-safe bowl and heat it in 30-second intervals, stirring well between each interval, until completely melted.
3. Once melted, remove the chocolate from the heat and let it cool at room temperature for about 10 minutes. It should not be hot when you mix it with the cream.
4. In a large, chilled bowl, pour the whipping cream. Using an electric or wire whisk, beat at medium-high speed until soft peaks form. If desired, add the powdered sugar at this point. Be careful not to overheat, as it could turn into butter.
5. Once the cream has reached the desired consistency and the chocolate is warm, pour the melted chocolate into the bowl with the whipped cream. Add a pinch of TERANA Ground Cinnamon and half a pinch of TERANA Ground Cardamom.
6.Using a spatula, fold the chocolate into the cream using circular motions. It's important to do this gently to avoid depressing the air you've incorporated into the cream. Continue mixing until the mousse has a uniform color and no chocolate streaks are visible.
7. Pour the mousse into individual glasses or a large container. Cover with plastic wrap and refrigerate for at least 1 hour, or until firm. For best results, you can refrigerate for 3-4 hours.