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KISSES Chocolate Mousse

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories480
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium80 mg3% DV
Total Carbohydrates44 g15% DV
Dietary Fiber1.0 g4% DV
Sugars36 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron2% DV
  Amount Per Serving % DV *
Calories480
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium80 mg3% DV
Total Carbohydrates44 g15% DV
Dietary Fiber1.0 g4% DV
Sugars36 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron2% DV
  • 1 cup whipping cream (1/2 pt.) cold
  • 6 to 8 drops red food color (optional)
  • 2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
  • 1/3 cup milk
  • 36 HERSHEY'S KISSES Brand Milk Chocolates
  • HERSHEY'S KISSES Brand Milk Chocolates Additional (optional)
  • 1-1/2 cups miniature marshmallows or 15 regular marshmallows

Directions

  • 1. Remove wrappers from chocolates. Combine marshmallows and milk in small saucepan. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.
  • 2. Pour 1/3 cup marshmallow mixture into medium bowl; stir in brandy and food color, if desired. Set aside. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature.
  • 3. Beat whipping cream in small bowl until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top. Refrigerate 3 to 4 hours or until set. Garnish with additional chocolates, if desired. 4 servings.

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