MINI KISSES Pumpkin Mousse Cups
You can make a smooth and sweet pumpkin mousse from scratch. This easy dessert takes sweet melted HERSHEY'S MINI KISSES Milk Chocolates and turns them into the cup for a decadent, no-bake pumpkin spice mousse. They'll be your new go-to dessert all fall.
Ingredients
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups HERSHEY'S MINI KISSES Brand Milk Chocolates (10-oz. pkg.) , divided
- 1/2 cup canned pumpkin
- 1/2 cup milk
- 24 large marshmallows
- 1 teaspoon pumpkin pie spice
- 1 cup whipping cream (1/2 pt.) cold
Directions
- 1. Line 10 muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/2 cup chocolates. Place remaining 1-1/4 cups chocolates in small microwave-safe bowl; microwave at MEDIUM (50%) 1 minute or until melted when stirred. Mixture should be thick.
- 2. Coat inside pleated surfaces and bottoms of bake cups very thickly with melted chocolate, using a soft pastry brush. Refrigerate 10 minutes; recoat any thin spots with melted chocolate.* Refrigerate until firm, about 2 hours. Gently peel off paper; refrigerate until ready to fill.
- 3. Place marshmallows, milk, and pumpkin in medium microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. Microwave an additional 30 seconds at a time, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely.
- 4. Beat powdered sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse; garnish with reserved chocolates. Cover; refrigerate 2 hours or until firm. Cover; refrigerate leftovers. 10 servings.
- * Note: If reheating is needed, microwave chocolate at MEDIUM 30 seconds; stir.
Our Best Baking Tips
Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.
Read the BlogNewsletter
Bake Happy all season long with new recipes, money-saving coupons and helpful tips delivered to your inbox.
