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.

SKILL LEVEL

expert

PREP

40 min

BAKE

0 min

Ingredients

	Amount Per Serving	% DV *
Calories	320
Calories from Fat	160
Total Fat	18 g	28% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	45 mg	15% DV
Sodium	60 mg	3% DV
Total Carbohydrates	38 g	13% DV
Dietary Fiber	0.0 g	0% DV
Sugars	31 g
Protein	3 g
Vitamin A		45% DV
Vitamin C		2% DV
Calcium	0 mg	8% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

320

Calories from Fat

160

Total Fat

18 g

28% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

45 mg

15% DV

Sodium

60 mg

3% DV

Total Carbohydrates

38 g

13% DV

Dietary Fiber

0.0 g

0% DV

Sugars

31 g

Protein

3 g

Vitamin A

45% DV

Vitamin C

2% DV

Calcium

0 mg

8% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	320
Calories from Fat	160
Total Fat	18 g	28% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	45 mg	15% DV
Sodium	60 mg	3% DV
Total Carbohydrates	38 g	13% DV
Dietary Fiber	0.0 g	0% DV
Sugars	31 g
Protein	3 g
Vitamin A		45% DV
Vitamin C		2% DV
Calcium	0 mg	8% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

320

Calories from Fat

160

Total Fat

18 g

28% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

45 mg

15% DV

Sodium

60 mg

3% DV

Total Carbohydrates

38 g

13% DV

Dietary Fiber

0.0 g

0% DV

Sugars

31 g

Protein

3 g

Vitamin A

45% DV

Vitamin C

2% DV

Calcium

0 mg

8% DV

Iron

2% DV

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

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.

MINI KISSES Pumpkin Mousse Cups

Ingredients

Directions

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