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Classic Chocolate Mousse Recipe


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


Prevent your screen from going dark while you bake.


  • 1 envelope
    unflavoured gelatin
  • 2 tbsps
    cold water (30 mL)
  • 1/4 cup
    boiling water (50 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 2 cups
    whipping cream (500 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • sweetened whipped cream
  • HERSHEY’S CHIPITS SKOR Toffee Bits and/or HERSHEY'S CHIPITS Mini KISSES Milk Chocolate Baking Pieces


Equipment Needed 
measuring cups Measuring Cups
large bowl Large Bowl
mixer Mixer
rubber scraper Rubber Scraper
dessert dishes (8) Dessert Dishes

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.


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.


Spoon mixture into dessert dishes. Chill for at least 30 minutes before serving. Garnish with whipped cream, toffee bits and/or chocolate pieces.


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.