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Classic Chocolate Mousse Recipe

Name: Classic Chocolate Mousse Recipe | Recipes
Total time: 30 min
Yield: 8 servings
Ingredients: 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

Details

Timing
Timing
Total:
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 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

Directions

Equipment Needed 

Measuring Cups

Large Bowl

Mixer

Rubber Scraper

(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.

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.