Creamy, cinnamon-scented, melt-in-your-mouth espresso-flavored mousse -- quite simply heaven on a spoon!

Mascarpone Espresso Mousse

1 1/2 teaspoons instant espresso granules
1/4 cup cold water
1 (1/2-ounce) envelope unflavored gelatin
1 cup (8 ounces) mascarpone cheese
1/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1 (1-ounce) square unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Additional whipped cream (optional), for garnish
Cocoa powder (optional), for serving
Chocolate shavings (optional), for serving

1. In a small saucepan, dissolve the espresso granules in water; sprinkle the gelatin over the mixture and cook on low heat until the gelatin dissolves; cool to room temperature.
2. In a medium mixing bowl, combine the cheese, sugar, and cinnamon; gradually add the chocolate and vanilla, beating with a wire whisk until well-blended. Gradually add the gelatin mixture and continue to beat until well-blended. Fold in the whipped cream.
3. Pour into a 6-cup serving bowl or individual dessert dishes; chill 2 to 4 hours.
4. If desired, top with additional whipped cream and sprinkle with cocoa or shaved chocolate before serving.

Makes 8 servings.

*Strong brewed coffee or coffee granules may be substituted for the espresso granules.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.