Instant Chocolate Mousse

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   ["In a medium bowl, whisk together the cocoa powder, coffee and salt.", "*.", "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 Kirsh and coffee-cocoa powder mixture.", "Whip on high until stiff peaks form, about another minute.", "Spoon the mousse into a medium plastic zippered bag and and close the bag.", "Use scissors to snip off one corner (about 1/2"" up).", "Arrange the chocolate cups(if using) 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.", "Note * At this point, it should have the consistency of melted chocolate.", "If it.", "is too thick, whisk in another tablespoons of coffee.", "Set aside.", "Note** These hold well in the refrigerator, but it's best made the day of, if possible."]

* Per serving · 4 servings · Values may vary.

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