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Chocolate Lover's Mousse for Two

cakes

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Skill Level:
Intermediate

Ingredients

  • 2 tablespoons sugar
  • 1/2 teaspoon unflavored gelatin
  • 1/4 cup milk
  • 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1 tablespoon orange-flavored liqueur or rum OR 1 teaspoon vanilla extract
  • 1/2 cup cold whipping cream
  • Additional whipped cream
  • Sweetened whipped cream (optional)

Directions

  1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

  2. Remove from heat. Immediately add small chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.

  3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with additional whipped cream, if desired. 2 servings.


    VARIATION: For high-standing mousse, prepare collars for 2 parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass). After mousse has set, carefully remove foil collar.
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A slightly smaller version of HERSHEY'S Semi-Sweet Chocolate Chips with the same great taste, they're perfect for muffins, cakes and pies.

A slightly smaller version of HERSHEY'S Semi-Sweet Chocolate Chips with the same great taste, they're perfect for muffins, cakes and pies.

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Mix things up with HERSHEY'S Baking Chips! Baked into cookies or sprinkled over brownies, they're the perfect way to put a sweet spin on your seasonal baking.


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Store ice cream in the coldest part of your freezer. Melting and re-freezing causes ice crystals to form.

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