Chocolate Kiss Mousse

Source: Hershey's Chocolate Lover's Cookbook

Yield: 4 servings

1 1/2 cups miniature or 15 regular marshmallows
1/3 cup milk
2 teaspoons kirsch (cherry brandy) or
    1/4 teaspoon almond extract
6 to 8 drops red food color
36 Hershey's milk chocolate Kisses
1 cup (1/2 pint) cold whipping cream
1 additional Hershey's milk chocolate Kiss

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 Kisses, if desired.