White Chocolate Mousse
(serves 4)

Ingredients
3/4 cup heavy whipping cream, scalded
1 cup white chocolate chips
1 large egg, room temperature
2 teaspoons instant espresso coffee powder, dissolved in 1 tablespoon boiling water
1/2 teaspoon ground cinnamon
1/2 teaspoon orange extract
1 teaspoon pure vanilla extract
1/3 cup heavy whipping cream
optional garnish: whipped cream, cinnamon and chocolate coffee beans

Directions
In a blender or food processor, add half the scalded cream, white chocolate, egg, espresso, cinnamon, orange extract, and vanilla extract; with machine running, slowly pour in remaining scalded cream. Blend at high speed for 2 minutes, or until chocolate is melted and smooth. Chill for about 15 minutes. Beat the 1/3 cup heavy cream into stiff peaks. Fold into cooled white chocolate mixture and spoon into glass coffee mugs or dessert glasses. Chill for several hours. Before serving, garnish tops with whipped cream, a sprinkle of cinnamon, and chocolate coffee beans, if desired.