Spiced Coffee Mousse

Directions

1. 1
   Mix water, espresso powder, cloves and nutmeg in small bowl until espresso powder dissolves.
2. 2
   Sprinkle gelatin over.
3. 3
   Let stand 10 minutes to soften gelatin.
4. 4
   Whisk egg yolks, sugar and rum in large metal bowl to blend.
5. 5
   Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
6. 6
   Whisk until candy thermometer inserted into mixture registers 160F, about 10 minutes (mixture will be thick).
7. 7
   Remove bowl from over water.
8. 8
   Immediately add gelatin mixture to yolk mixture and whisk until gelatin dissolves.
9. 9
   Using electric mixer, beat mixture until cool, about 5 minutes.
10. 10
    Using electric mixer fitted with clean dry beaters, beat 1 cup whipping cream in medium bowl until stiff peaks form.
11. 11
    Gently fold cream into yolk mixture in 3 additions.
12. 12
    Spoon mousse into six 6-ounce coffee mugs or small wineglasses.
13. 13
    Chill until mousse is set, at least 4 hours.
14. 14
    (Can be made 1 day ahead.
15. 15
    Cover; keep refrigerated.)
16. 16
    Spoon whipped cream atop mousse.
17. 17
    Garnish with cinnamon sticks.