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HERSHEY'S CHIPITS Mini KISSES Pumpkin Mousse Cups Recipe

hersheys chipits mini kisses pumpkin mousse cups recipe

Details

Timing
Timing
Total:
Prep:
25 Min.
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 cups
    HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips, divided (425 mL)
  • 24 large
    marshmallows
  • 1/2 cup
    milk (125 mL)
  • 1/2 cup
    canned pure pumpkin purée (125 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1 tsp
    pumpkin pie spice blend (5 mL)
  • 1/3 cup
    icing sugar (75 mL)
  • 1 cup
    cold whipping cream (250 mL)

Key Ingredients

HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips, 270g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
measuring cups Measuring Cups
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
mixing bowl Mixing Bowl
mixer Mixer
refrigerator 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.

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