Instant Chocolate Mousse
Instant Chocolate Mousse is a fifteen minute dessert that skips both eggs and melted chocolate. The chocolate flavor comes from cocoa powder loosened with hot coffee, which deepens the cocoa and leaves the mixture smooth enough to fold straight into whipped cream. A splash of kirsch or coffee liqueur adds depth. Piped into ready-made chocolate cups and topped with shavings and a cherry, it looks far more work than it is.
Instructions
Whisk the cocoa powder, hot coffee and salt together in a medium bowl until smooth. It should be about as pourable as melted chocolate. If it is too thick to whisk easily, stir in one more tablespoon of coffee, then set it aside.
In a large bowl, whip the cream with an electric mixer on medium-high for 1 minute. Add the powdered sugar and whip for another minute.
Pour in the kirsch and the cocoa mixture. Whip on high for about a minute more, until the cream holds stiff peaks.
Spoon the mousse into a medium plastic bag or piping bag and twist the top closed. Snip off one corner about ½ inch up with scissors.
Set the chocolate cups on serving plates. If a cup wobbles, put a small dollop of mousse underneath to hold it steady.
Squeeze the bag to pipe the mousse into each cup. Shave the chocolate bar over the top with a vegetable peeler, letting some shavings fall onto the plate.
Finish each cup with a maraschino cherry. Refrigerate the mousse if you are not serving it right away.
Make it personal.
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