Instant Chocolate Mousse

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup unsweetened cocoa powder
• 1/4 cup hot coffee, plus
• 2 tablespoons hot coffee
• 1 pinch salt
• 1 pint heavy cream (also called whipping cream)
• 2/3 cup powdered sugar
• 1 ounce kirsch liqueur or 1 ounce may use coffee brandy or 1 ounce chocolate liqueur
• 3 pre-made chocolate cups (or chocolate shells)
• 3 maraschino cherries

Recipe

• 1 in a medium bowl, whisk together the cocoa powder, coffee and salt.*.
• 2 in a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.
• 3 add the powdered sugar and whip for another minute.
• 4 add the kirsh and coffee-cocoa powder mixture.
• 5 whip on high until stiff peaks form, about another minute.
• 6 spoon the mousse into a medium plastic zippered bag and and close the bag. use scissors to snip off one corner (about 1/2" up).
• 7 arrange the chocolate cups(if using) on serving plates.
• 8 if the cups don't sit flat,place a dollop of mousse under them.
• 9 squeeze the bag to pipe the mousse into the chocolate cups.
• 10 use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.
• 11 top each mousse with a cherry.
• 12 refrigerate if not eating immediately.
• 13 note * at this point, it should have the consistency of melted chocolate. if it.
• 14 is too thick, whisk in another tablespoons of coffee. set aside.
• 15 note** these hold well in the refrigerator, but it's best made the day of, if possible.