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Frozen Chocolate Mousse

Ingredients

Directions

beat whipping cream in chilled small bowl on high with an electric mixer until stiff.
fold in liqueur and chocolate syrup.
spoon into 2 paper lined foil cupcake liners.
cover and freeze at least 4 hours but no longer than 48 hours.
place in fridge 15 minutes before serving.
sprinkle with cocoa.
serve.