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Dark Chocolate Mousse

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories290
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium110 mg5% DV
Total Carbohydrates24 g8% DV
Dietary Fiber3.0 g12% DV
Sugars18 g
Protein4 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories290
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium110 mg5% DV
Total Carbohydrates24 g8% DV
Dietary Fiber3.0 g12% DV
Sugars18 g
Protein4 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  • 1 cup sugar
  • 2 cups whipping cream (1 pt.)cold
  • 1 envelope unflavored gelatin
  • 1/3 cup water boiling
  • 2 teaspoons vanilla extract
  • 2/3 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1/4 cup 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. Combine sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into dessert dishes.
  • 3. Refrigerate at least 30 minutes. Garnish as desired. Store covered in refrigerator. 8 servings.

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