HERSHEY'S CHIPITS Mini KISSES Pumpkin Mousse Cups Recipe
Details
- Time
- 4 hours 35 minutes
- Skill Level
- Intermediate
- Yields
- 10 servings
These pumpkin-infused little bites are a surprising twist on pumpkin pie with chocolate adding its signature smooth sweetness.
Ingredients & Directions
- Prep Time
- 25 minutes
- Chill Time
- 4 hours 10 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 3/4 cupsHERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips, divided (425 mL)
-
24 largemarshmallows
-
1/2 cupmilk (125 mL)
-
1/2 cupcanned pure pumpkin purée (125 mL)
-
1 tspvanilla extract (5 mL)
-
1 tsppumpkin pie spice blend (5 mL)
-
1/3 cupicing sugar (75 mL)
-
1 cupcold whipping cream (250 mL)
Key Ingredients
Directions
Equipment Needed
Muffin Tin
Paper Baking Cups
Measuring Cups
Microwave-Safe Bowl
Microwave
Mixing Bowl
Mixer
Refrigerator
1
Line 10 muffin cups (2-1/2-inch/6 cm diameter) with paper liners. Reserve 1/2 cup (125 mL) chocolate pieces. Place remaining chocolate in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute or until melted when stirred. Mixture should be thick.
Tip
Substitute regular-sized HERSHEY'S KISSES for the minis.
2
Coat the inside pleated surface and bottom, using a pastry brush, of each liner very thickly with melted chocolate. Chill for 10 minutes; recoat any thin spots with melted chocolate. Chill for 2 hours or until firm. Gently peel off paper; refrigerate chocolate cups until ready to fill.
3
Place marshmallows, milk and pumpkin in a medium microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. Microwave an additional 30 seconds, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely.
4
Beat icing sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse. Garnish with reserved chocolate pieces. Chill for 2 hours or until firm.
