Frozen Chocolate Mousse Kalye onse dessert

Beat the whipping cream in chilled large bowl with your electric mixer on high speed. Fold in the liqueur and the chocolate syrup. Spoon it  into 3 paper lined foil for the cupcake liners. Cover and freeze atleast 5 hours But no longer than for 2 days or above. Place it in your refrigerator for 30 minutes before you serve. And sprinkle it with some cocoa.

INGRIDIENTS:

1 tablespoon almond-flavored liqueur or Italian syrup

2 tablespoons chocolate-flavor syrup

1/2 cup whipping (heavy) cream

And don`t forget the Cocoa,