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Chocolate Mousse with Raspberry Topping

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories540
Calories from Fat300
Total Fat34 g52% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol100 mg33% DV
Sodium85 mg4% DV
Total Carbohydrates59 g20% DV
Dietary Fiber3.0 g12% DV
Sugars50 g
Protein7 g
Vitamin A20% DV
Vitamin C15% DV
Calcium0 mg20% DV
Iron6% DV
  Amount Per Serving % DV *
Calories540
Calories from Fat300
Total Fat34 g52% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol100 mg33% DV
Sodium85 mg4% DV
Total Carbohydrates59 g20% DV
Dietary Fiber3.0 g12% DV
Sugars50 g
Protein7 g
Vitamin A20% DV
Vitamin C15% DV
Calcium0 mg20% DV
Iron6% DV
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 1 package HERSHEY'S Unsweetened Chocolate Baking Bar (4 oz.) , broken into pieces
  • RASPBERRY TOPPING (recipe follows)
  • 2 cups whipping cream (1 pt.)cold
  • 2 teaspoons vanilla extract

Directions

  • 1. Melt chocolate with sweetened condensed milk in heavy saucepan over medium-low heat; stir in vanilla. Pour into large bowl; cool to room temperature, about 1-1/2 hours. Beat until smooth.
  • 2. Beat whipping cream in large bowl until stiff; fold into chocolate mixture. Spoon mousse into dessert dishes. Refrigerate until thoroughly chilled. Serve with RASPBERRY TOPPING. Cover; refrigerate leftover dessert. 8 servings.
  • RASPBERRY TOPPING: Drain 1 package (10 oz.) thawed frozen red raspberries, reserving syrup. Stir together 2/3 cup reserved syrup, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch in small saucepan. Cook over low heat, stirring constantly, until thickened and clear. Cool. Stir in raspberries. About 1-1/3 cups sauce.

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