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Chocolate Macadamia Truffle Mousse Pie
Chocolate Macadamia Truffle Mousse Pie
Skill Level: Intermediate

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Nutritional Information
Chocolate Macadamia Truffle Mousse Pie


  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • 3 tablespoons cold whipping cream
  • 1 packaged chocolate crumb crust
  • 1 teaspoon gelatin
  • 1 tablespoon water
  • 2 tablespoons water
  • 1/2 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • 1 cup sweetened whipped cream or whipped topping
  • 1/2 cup macadamia nut baking pieces
Chocolate Macadamia Truffle Mousse Pie


  • 1. Set aside 2 tablespoons chocolate chips and 1 tablespoon nut pieces. Place remaining chips, nuts and 3 tablespoons whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Spread mixture on bottom of crust. Refrigerate while preparing next steps.
  • 2. Sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
  • 3. Meanwhile, stir together sugar and cocoa in small mixing bowl; add remaining 1 cup whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture, beating until just well blended.
  • 4. Carefully spread over chocolate layer in crust. Cover; refrigerate several hours or until firm. Garnish with whipped cream and remaining chip and nut mixture. Makes 8 servings.

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