Frozen Chocolate Mousse

Directions

1. 1
   beat whipping cream in chilled small bowl on high with an electric mixer until stiff.
2. 2
   fold in liqueur and chocolate syrup.
3. 3
   spoon into 2 paper lined foil cupcake liners.
4. 4
   cover and freeze at least 4 hours but no longer than 48 hours.
5. 5
   place in fridge 15 minutes before serving.
6. 6
   sprinkle with cocoa.
7. 7
   serve.