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Chocolate Mousse

More decadent than pudding, this classic chocolate mousse recipe makes a perfect dessert for all your favorite chocolate lovers.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories290
Calories from Fat200
Total Fat23 g35% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium25 mg1% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein3 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories290
Calories from Fat200
Total Fat23 g35% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium25 mg1% DV
Total Carbohydrates23 g8% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein3 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1 tablespoon water cold
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 teaspoon unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream (1/2 pt.)cold
  • 2 tablespoons water boiling
  • 1/2 cup sugar

Directions

  • 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. 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. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Four 1/2 cup servings.
  • DOUBLE RECIPE: Use 1 envelope gelatin; double remaining ingredients. Follow directions above, using large bowl instead of medium bowl.

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