Someone recently mentioned she was looking for a recipe for this.
Instant Chocolate Mousse
(Start to finish: 15 minutes)
1/2 cup unsweetened cocoa powder
1/4 cup plus 2 tablespoons hot coffee
Pinch salt
1 pint heavy (also called whipping) cream
2/3 cup powdered sugar
1 ounce kirsch (cherry brandy), coffee brandy or chocolate liqueur
6 chocolate cups or shells
Small chocolate bar (for garnish)
6 maraschino cherries
In a medium bowl, whisk together the cocoa powder, coffee and salt.
It should whisk easily and have the consistency of melted chocolate.
If it is too thick,
whisk in another tablespoon of coffee. Set aside.
In a large bowl, use an electric mixer on medium-high to whip the
cream for 1 minute.
Add the powdered sugar and whip for another minute.
Add the kirsch and coffee-cocoa powder mixture. Whip on high until
stiff peaks form, about another minute.
Spoon the mousse into a medium plastic bag and twist the top so that
it is closed. Use scissors to snip off one corner (about 1/2 inch up).
Arrange the chocolate cups on serving plates.
If the cups don't sit flat, place a dollop of mousse under them.
Squeeze the bag to pipe the mousse into the chocolate cups.
Use a vegetable peeler to shave the chocolate bar over the
mousse-filled cups, letting some of the shavings scatter on the
plate. Top each mousse with a
cherry. Refrigerate if not eating immediately.
Makes 6 servings.
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