Melt the crumbled chocolate in the liquid cream (microwave on medium power, check again and again, stir). Then stir well with the stirring rod. Season with cinnamon and cognac or rum.
Place in the refrigerator overnight and whip with a hand mixer whisk the next day. If too firm, possibly dilute with sweet cream.
I pour the mousse into tea glasses and decorate with a dollop of whipped cream, an amarena cherry and (in summer) a leaf of lemon balm.
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