Popular
Classic Chocolate Mousse Recipe
Details
- Time
- 30 minutes
- Yields
- 8 servings
Make this easy and delicious classic chocolate mousse from HERSHEY'S CHIPITS. Eat it as is or try it in a pie, torte or pasty puffs. Try the recipe today!
Ingredients & Directions
- Chill Time
- 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 envelopeunflavoured gelatin
-
2 tbspscold water (30 mL)
-
1/4 cupboiling water (50 mL)
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1 cupgranulated sugar (250 mL)
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1/2 cupHERSHEY'S Cocoa (125 mL)
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2 cupswhipping cream (500 mL)
-
2 tspsvanilla extract (10 mL)
-
sweetened whipped cream
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HERSHEY’S CHIPITS SKOR Toffee Bits and/or HERSHEY'S CHIPITS Mini KISSES Milk Chocolate Baking Pieces
Directions
Equipment Needed
Measuring Cups
Large Bowl
Mixer
Rubber Scraper
(8) Dessert Dishes
1
Sprinkle gelatin over cold water in a small bowl; let stand for 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
2
Mix sugar and cocoa in a large bowl. Add whipping cream and vanilla. Beat with an electric mixer, on medium speed, scraping the bottom of the bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well combined.
3
Spoon mixture into dessert dishes. Chill for at least 30 minutes before serving. Garnish with whipped cream, toffee bits and/or chocolate pieces.
Variations:
Chocolate Mousse Pie: Spoon mousse into a prepared, packaged graham cracker crust. Refrigerate for 3 hours. Garnish with cherry pie filling, if desired. Store covered in the refrigerator. Makes 8 servings.
Chocolate Mousse Torte: Thaw a frozen pound cake and cut horizontally to make 3 or 4 layers. Place bottom layer on a serving plate; spread with some mousse. Repeat layering. Cover top and sides. Refrigerate for 2 hours or until ready to serve. Garnish as desired. Makes 8 servings.
Chocolate Mousse Pastry Puffs: Use 2 packages (10 oz/300 g) each frozen puff pastry shells (6 shells per package). Bake shells according to package directions. Spoon mouse into pastry shells; garnish with whipped cream and toffee bits. Refrigerate for 2 hours or until ready to serve. Makes 12 servings.
