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Velvety Chocolate Mousse

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 17  Minutes

Ingredients

  Amount Per Serving % DV *
Calories420
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat22 g110% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium40 mg2% DV
Total Carbohydrates29 g10% DV
Dietary Fiber3 g12% DV
Sugars2 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories420
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat22 g110% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium40 mg2% DV
Total Carbohydrates29 g10% DV
Dietary Fiber3 g12% DV
Sugars2 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • 1 teaspoon unflavored gelatin
  • 1/2 cup milk
  • 2/3 cup HERSHEY'S Sugar Free Chips (1/2 8-oz. bag)
  • 1/4 cup granular form sucralose*
  • 2 teaspoons vanilla extract
  • 1 cup whipping cream cold

Directions

  • 1. Sprinkle gelatin over milk in small saucepan; let stand several minutes to soften. Cook over medium heat, stirring constantly, until mixture just begins to boil.
  • 2. Remove from heat; immediately add chocolate chips, stirring until melted. Stir in sucralose and vanilla; blending until smooth. Pour into medium bowl; cool to room temperature.
  • 3. Beat whipping cream until stiff; gently fold into chocolate mixture just until combined. Spoon into individual serving dishes. Cover; refrigerate several hour or until firm. Garnish as desired. 4 servings.
  • *Such as Splenda, an artificial sweetener
  • Recipe can be doubled.

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