1/2 c. unsweetened cocoa powder

1/4 c. + 2 tbsp. hot coffee

Pinch salt

1 pt. heavy (also called whipping) cream

2/3 c. powdered sugar

1 oz. kirsch (cherry brandy), coffee brandy or chocolate liqueur

6 chocolate cups or shells

Sm. chocolate bar (for garnish)

6 maraschino cherries

In med. bowl, whisk together cocoa powder, coffee & salt.  It should whisk easily & have consistency of melted chocolate.  If it is too thick, whisk in another  tbsp. of coffee.  Set aside.

In lg. bowl, use electric mixer on med.-high to whip cream for 1 min.  Add powdered sugar & whip for another min.  Add kirsch & coffee-cocoa powder mixture.  Whip on high til stiff peaks form, about another min.

Spoon mousse into med. plastic bag & twist top closed.  Use scissors to snip off 1 corner (about 1/2″ up).

Arrange chocolate cups on serving plates.  If cups don’t sit flat, place dollop of mousse under them.  Squeeze bag to pipe mousse into chocolate cups.

Use vegetable peeler to shave chocolate bar over mousse-filled cups, letting some shavings scatter on plate.  Top ea. mousse w/ cherry.  Refrigerate if not eating immediately.

Makes 6 servings.

Image via Wikipedia