5 oz. dark chocolate chopped
2 cups whole milk
1/2 tablespoon cornstarch
4 tablespoons sugar
pinch of salt
pinch of cinnamon
1/2 tsp vanilla extract
1 tablespoon rum or sherry (optional)
Place the chocolate, the sugar, salt, cinnamon and half the milk in a saucepan over low heat and cook, stirring, until the chocolate has melted.
Dissolve the cornstarch in the remaining milk and whisk it into the hot chocolate mixture. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes.
Remove from the heat, add the vanilla extract and rum if using, and whisk until smooth.
Pour the hot chocolate into a whipper, place the top on, and charge with 2 N02 chargers. Shake vigorously.
Keep in a bain marie if not using right away. Layer or top the hot chocolate mousse with the extras mentioned above.