Chocolate Kiss Mousse

Chocolate Kiss Mousse
 
 1 1/2 cups Miniature or 15 regular marshmallows
 1/3 cup Milk
 2 teaspoons Kirsch (cherry brandy)
 6 To 8 drops red food color
 1 cup (1/2 pt) cold whipping cream

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 mixer 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 Source: Hersheys Chocolate Lovers Cookbook. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin on Feb 4, 1999