I was lucky enough to get a sample of the Cinnamon Basil HighCross Farm has to offer. I found a recipe for Cinnamon Chocolate Mousse and Cinnamon Chocolate Infused Whipped Cream in the NY Times. I thought they would go nicely atop a chewy homemade brownie. The results were nothing less than stellar. These are beyond sublime. Please, try not to eat the whole pan in one sitting.
Cinnamon Infused Whipped Cream:
- 24 leaves cinnamon basil (You don’t need exactly 24…that’s just how many I had on hand)
- 2 cups heavy cream, preferably not ultra-pasteurized
- 1 2-inch cinnamon stick
- 2 tablespoons sugar
Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.
Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.
Cinnamon Basil Chocolate Mousse:
- 2 ounces unsweetened chocolate
- 1/2 cup sugar
- 2 eggs, separated
- 2 cups cinnamon basil whipped cream
In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth. Beat egg yolks and stir into chocolate. Remove saucepan from heat.
Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form. Fold egg whites into chocolate. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate. Pour mixture into ramekins or glasses and chill for 3 hours.
Top with remaining whipped cream and serve.
Easiest Brownies Ever:
- 1 cup butter; melted
- 2 cups flour
- 4 eggs
- 2 cups of white sugar
- 1/2 cup cocoa
- 1 tsp. vanilla
Make your brownies.
Spread a generous amount of mousse ontop of cooled brownies.
Spread an even more genorous amount of whipped cream on top of mousse.