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KISSES Chocolate Mousse Recipe


  • 36 HERSHEY'S KISSES Brand Milk Chocolates
  • 1-1/2 cups miniature marshmallows or 15 regular marshmallows
  • 1/3 cup milk
  • 2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
  • 6 to 8 drops red food color
  • 1 cup (1/2 pt.) cold whipping cream
  • Additional HERSHEY'S KISSES Brand Milk Chocolates


  • 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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