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Name: Chocolate Kiss Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 ts Kirsch (cherry brandy) or; 6 To 8 drops red food color; 1 1/2 c Miniature or 15 regular; 1 c (1/2 pt) cold whipping cream; 1/3 c milk

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INGREDIENTS

2 ts Kirsch (cherry brandy) or
6 To 8 drops red food color
1 1/2 c Miniature or 15 regular
1 c (1/2 pt) cold whipping cream
1/3 c milk

INSTRUCTIONS

In small saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat. Into medium bowl, pour 1/3 cups marshmallow mixture; stir in brandy and food color. Set aside. Remove wrappers from chocolate pieces. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature. In small mixter bowl, beat whipping cream until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top. Refrigerate 3 to 4 hours or until set. Garnish with additional chocolate pieces, if desired. Yield: 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: Hersheys Chocolate Lovers Cookbook. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" on Feb 4, 1999

NOTES

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Chocolate Kiss Mousse

2 ts Kirsch (cherry brandy) or
6 To 8 drops red food color
1 1/2 c Miniature or 15 regular
1 c (1/2 pt) cold whipping cream
1/3 c milk

In small saucepan, combine marshmallows and milk.  Cook over low heat,  stirring constantly, until marshmallows are melted and mixture is  smooth. Remove from heat.  Into medium bowl, pour 1/3 cups  marshmallow mixture; stir in brandy and food color.  Set aside.    Remove wrappers from chocolate pieces.  To remaining marshmallow  mixture, add 36 chocolate pieces; return to low heat, stirring  constantly until chocolate is melted.  Remove from heat; cool to room  temperature.    In small mixter bowl, beat whipping cream until stiff.  Fold 1 cup  whipped cream into chocolate mixture.  Gradually fold remaining  whipped cream into reserved mixture.    Fill 4 parfait glasses about three-fourths full with chocolate  mixture; spoon or pipe remaining mixture on top.  Refrigerate 3 to 4  hours or until set.  Garnish with additional chocolate pieces, if  desired. Yield: 4 servings.  Typed in MMFormat by cjhartlin@msn.com  Source: Hersheys Chocolate Lovers Cookbook.    Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin"  <cjhartlin@email.msn.com> on Feb 4, 1999

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 4 Servings

Calories: 3
Calories from Fat: 1 (33%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0.4mg		0 %
Sodium 2.1mg		0 %
Potassium 7.5mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3

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