RCI-DS.001.0014.001
Instant Chocolate Mousse
American cuisine | Vegetarian Cuisine | Holiday Recipes
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- unsweetened cocoa powder½ cup
- plus 2 tablespoons hot coffee¼ cup
- of salt1 Pinch
- heavy cream (also called whipping cream)1 pint
- powdered sugar⅔ cup
- kirsch (cherry brandy)1 ouncechocolate brandy, or coffee liqueur
- chocolate cups or shells6 unit
- chocolate bar (for garnish)1 Small
- maraschino cherries6 unit
Method
1
In a medium bowl, whisk together the cocoa powder, coffee, and salt. It should whisk easily and have the consistency of melted chocolate.
2
If it is too thick, whisk in another tablespoon of coffee.
3
Set aside.
4
In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.
5
Add the powdered sugar and whip for another minute.
6
Add the kirsch and coffee-cocoa powder mixture.
7
Whip on high until stiff peaks form, about another minute.
8
Spoon the mousse into a medium plastic bag and twist the top closed.
9
Use scissors to snip off one corner (about ½ inch up).
10
Arrange the chocolate cups on serving plates.
11
If the cups don't sit flat, place a dollop of mousse under them.
12
Squeeze the bag to pipe the mousse into the chocolate cups.
13
Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.
14
Top each mousse with a cherry.