Make this Halloween the most delicious one yet!
Things You'll Need
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 cup (1/2 pt.)cold whipping cream
  • 1 teaspoon vanilla extract
How to Make
  • 1

    1. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

  • 2

    2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

  • 3

    3. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Four 1/2 cup servings.

  • 4

    DOUBLE RECIPE: Use 1 envelope gelatin; double remaining ingredients. Follow directions above, using large bowl instead of medium bowl.

Chocolate Mousse

Chocolate Mousse

Overall Rating (2 ratings)
View ratings

Rate this

Rate this recipe:


Review this recipe:

Please note that all reviews become the property of THE HERSHEY COMPANY and are subject to approval for inclusion on the website.

  1. Review 12/25/2009 1:37:28 AM by lxbear:
    Its really easy to make and we prefer to use the dark chocolate cocoa.We usually make a double batch for family gatherings and found great success in subing the vanilla extract for and orange or raspberry extract. but we cut back to 3 instead of the 4 tsp the recipe asks for. Cherry will be the next one we try.

  2. Review 9/12/2008 1:24:04 PM by tfviola:
    This recipe is SOOOOO easy and I get rave reviews every time. A couple variation suggestions, that are tried and true: *put in a pie shell and serve with whipped cream and strawberries. *use Splenda in place of sugar

Share This Recipe

*indicates a required field


Share Sent

Thanks for sharing!