Chocolate Kiss Mousse
36 Hershey’s Kisses
1-1/2 cups miniature marshmallows
1/3 cup milk
2 teaspoons cherry brandy liqueur
8 drops red food color
1 cup heavy whipping cream, chilled
Remove wrappers from chocolate pieces. Combine marshmallows and milk in small saucepan. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.
Pour 1/3 cup marshmallow mixture into medium bowl; stir in brandy and food color, if desired. Set aside. 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.
Beat whipping cream in small bowl until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about 3/4 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.
Makes 4 servings.
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