Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Dessert Instant Chocolate Mousse is a dessert composed primarily of cocoa powder, coffee, and whipped cream. Unlike some other chocolate mousse recipes, this one does not require melted chocolate or eggs. 1⁄2 cup unsweetened cocoa powder 1⁄4 cup plus 2 tablespoons hot brewed coffee Pinch of salt 1 pint heavy cream (also called whipping cream) 2⁄3 cup powdered sugar 1 ounce kirsch (cherry brandy), chocolate brandy, or coffee 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 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.
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