We’re totally gaga in my house for this Eggless Chocolate Mousse -- we're so addicted, in fact, I guarantee that if I made it 365 days a year my kids would never get sick of it.
0 Place the water and sugar in a small saucepan over high heat and bring to a boil.
1 Remove the saucepan from the heat, add the chocolate chips, salt and cinnamon stir until melted and cool to room temperature.
2 In the bowl of a standing mixer or with an electric mixer, whip the cream for 3-5 minutes, until light and fluffy.
3 Place 1 heaping spoonful of the whipped cream into the chocolate mixer and stir to combine.
4 Gently fold the chocolate mixture into the remaining whip cream until completely combined.
5 Spoon the mousse into 4 glasses or cups and refrigerate for at least an hour. Mousse can be refrigerated up to 4 days.
