This shelf holds only a chocolate mousse, so tonight is dessert for dinner, which works on a tired weeknight. Layer the mousse with buttered cinnamon toast for a simple, no-cook assembly that tastes like you tried.

Serves 2. 12 minutes, 8 at the stove.

About 240 calories a serving, 6 g protein, 19 g carbohydrate, 16 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a skillet over medium heat until foaming, about 1 minute.1 min
2. Toast 2 slices of bread in the butter, turning once, until golden on both sides, about 3 minutes total. Sprinkle 1/4 teaspoon cinnamon and a pinch of salt over the toast while it cooks.3 min
3. Cut each slice of toast into quarters and arrange half the pieces in each of two bowls.
4. Divide the chocolate mousse between the bowls, spooning it over the cinnamon toast. Serve right away while the toast is still warm.

Note Swap the bread for crispy rice cakes if you have them, or skip the toast and serve the mousse with berries and granola if you'd like texture. Leftover mousse keeps refrigerated for three days. This alone is supper for a tired night; add a green salad beforehand if you want vegetables.