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Chocolate Magic Mousse Pie

Chocolate Magic Mousse Pie

Light, airy and fluffy are the perfect words to describe this chocolate mousse pie made with HERSHEY'S Cocoa. Get a premade graham cracker crust and whip up this no-bake masterpiece in no time. The silky texture and indulgent taste will have your mouth watering.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 10  Minutes

Ingredients

  Amount Per Serving % DV *
Calories520
Calories from Fat330
Total Fat36 g55% DV
Saturated Fat19 g95% DV
Trans Fat1 g
Cholesterol100 mg33% DV
Sodium180 mg8% DV
Total Carbohydrates46 g15% DV
Dietary Fiber2 g8% DV
Sugars26 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories520
Calories from Fat330
Total Fat36 g55% DV
Saturated Fat19 g95% DV
Trans Fat1 g
Cholesterol100 mg33% DV
Sodium180 mg8% DV
Total Carbohydrates46 g15% DV
Dietary Fiber2 g8% DV
Sugars26 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • 2 teaspoons vanilla extract
  • 2 cups whipping cream (1 pt.) cold
  • 1/4 cup water, boiling
  • 1 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1 package packaged graham cracker crumb crust (6 or 9 oz.)
  • 1 cup refrigerated whipped light cream in pressurized can or frozen whipped topping, thawed
  • 24 HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 1 envelope unflavored gelatin
  • 2 tablespoons water, cold

Directions

  • 1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
  • 2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended.
  • 3. Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator. Makes 8 servings.
Ingredients sitting on a table

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