Cathedral Peak Chocolate Mousse

Name: Cathedral Peak Chocolate Mousse
Yield: 8
Ingredients: 1 3/4 cups of milk; 8 tablespoons of dark cocoa powder; 6 tablespoons of sugar; 1 tablespoon of cornstarch dissolved in 2/3 cup of milk; a dash of whiskey or substitute; 1 cup of strong brewed coffee (preferably espresso); 3 1/2 ounces of Bailey's Liqueur

1
1 3/4 cups of milk
2
8 tablespoons of dark cocoa powder
3
6 tablespoons of sugar
4
1 tablespoon of cornstarch dissolved in 2/3 cup of milk
5
a dash of whiskey or substitute
6
1 cup of strong brewed coffee (preferably espresso)
7
3 1/2 ounces of Bailey's Liqueur

Ingredients

1
1 3/4 cups of milk
2
8 tablespoons of dark cocoa powder
3
6 tablespoons of sugar
4
1 tablespoon of cornstarch dissolved in 2/3 cup of milk
5
a dash of whiskey or substitute
6
1 cup of strong brewed coffee (preferably espresso)
7
3 1/2 ounces of Bailey's Liqueur

Directions

1
Heat the milk in a saucepan, add the cocoa powder and sugar, and bring to a simmer
2
Add the cornstarch mixture and stir until combined
3
To thicken further, steam in an espresso maker or cremeira
4
Add the whiskey or substitute and reserve
5
This mixture yields 8 servings
6
Prepare each serving by placing in a tall glass: strong brewed coffee, a portion of the chocolate mousse prepared, and Bailey's liqueur
7
Steam and serve.