Instant Chocolate Mousse

• 12 cup unsweetened cocoa powder
• 14 cup hot coffee, plus
• 2 tablespoons hot coffee
• 1 pinch salt
• 1 pint heavy cream (also called whipping cream)
• 23 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

1. In a medium bowl, whisk together the cocoa powder, coffee and salt.
2. *.
3. In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.
4. Add the powdered sugar and whip for another minute.
5. Add the Kirsh and coffee-cocoa powder mixture.
6. Whip on high until stiff peaks form, about another minute.
7. Spoon the mousse into a medium plastic zippered bag and and close the bag.
8. Use scissors to snip off one corner (about 1/2" up).
9. Arrange the chocolate cups(if using) on serving plates.
10. If the cups don't sit flat,place a dollop of mousse under them.
11. Squeeze the bag to pipe the mousse into the chocolate cups.
12. Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.
13. Top each mousse with a cherry.
14. Refrigerate if not eating immediately.
15. Note * At this point, it should have the consistency of melted chocolate.
16. If it.
17. is too thick, whisk in another tablespoons of coffee.
18. Set aside.
19. Note** These hold well in the refrigerator, but it's best made the day of, if possible.

cocoa, hot coffee, hot coffee, salt, heavy cream, powdered sugar, ounce kirsch liqueur, chocolate, maraschino cherries

Taken from www.food.com/recipe/instant-chocolate-mousse-354699 (may not work)