In a small bowl whisk together the cinnamon, ginger and nutmeg. Set aside.
Chop the chocolate and place in a medium bowl.
Heat the milk until very hot but not boiling, pour over the chocolate, let sit 30 seconds then stir until smooth.
Beat the cream until soft peaks form, sift the sugar into the bowl and add the spice mixture, beat until stiff, gently fold in the melted chocolate.
Divide the mousse into 3-4 medium parfait glasses or bowls. Chill one hour before serving. Top with maple whipped cream if desired. Enjoy!
FOR THE MAPLE WHIPPED CREAM
In a large bowl beat the cream until soft peaks form then add the maple syrup beat until stiff.
Notes
Mousse au chocolate leftovers will stay fresh for a few days. Since there are no eggs, it should last 2-3 days covered and stored in the refrigerator.Stored properly it can last up to two months in the freezer. To thaw, transfer to the refrigerator and thaw until it is spoonable. Do not microwave to thaw as the texture will be ruined.