Cinnamon Basil Chocolate Mousse

• 2 ounces unsweetened chocolate
• 1/2 cup sugar
• 2 eggs, separated
• 2 cups cinnamon basil whipped cream (see recipe)

1. In a saucepan, melt chocolate with 1/4 cup sugar and 1/4 cup hot water, stirring until smooth.
2. Beat egg yolks and stir into chocolate.
3. Remove saucepan from heat.
4. Beat egg whites, gradually adding remaining 1/4 cup sugar, until peaks form.
5. Fold egg whites into chocolate.
6. Fold 1 1/4 cups cinnamon basil whipped cream into chocolate.
7. Pour mixture into ramekins or glasses and chill for 3 hours.
8. Top with remaining whipped cream and serve.

chocolate, sugar, eggs, cinnamon basil

Taken from cooking.nytimes.com/recipes/9622 (may not work)