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Home > Recipes > Classic Chocolate Mousse

Classic Chocolate Mousse Recipe

Classic Chocolate Mousse
  • Quick & Easy

  • Intermediate

Find Similar Recipes:

Quick & Easy x Intermediate x HERSHEY’S KISSES Brand Milk Chocolates x HEATH Toffee Bits x HERSHEY’S Cocoa x Valentine’s Day x Easter x
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Prep Time:
10 Minutes
Skill Level:

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Nutrition Information

Serving Size: 1/8 of recipe
Servings per Recipe: 8

  Amount Per Serving %DV *
Calories 280 -
Calories from Fat 0 -
Total Fat 19g 29% DV
Saturated Fat 12g 60% DV
Trans Fat 0g -
Cholesterol 65mg 22% DV
Sodium 20mg 1% DV
Total Carbohydrates 23g 8% DV
Dietary Fiber 2g 0% DV
Sugars 18g -
Protein 3g -
Vitamin A - 10% DV
Vitamin C - 0% DV
Calcium - 4% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • HEATH BITS' O BRICKLE Toffee Bits or HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 2 teaspoons vanilla extract
  • Sweetened whipped cream
  • 1 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 2 cups (1 pt.)cold whipping cream
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 1 envelope unflavored gelatin


1. Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2. Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.

3. Spoon into dessert dishes. Refrigerate at least 30 minutes before serving. Garnish with sweetened whipped cream, topped with toffee bits or chocolate pieces. 8 servings.


CHOCOLATE MOUSSE PIE: Spoon mousse into 6 or 9-oz. packaged graham cracker crust. Refrigerate about 3 hours. Garnish with cherry pie filling, if desired. Store covered in refrigerator. 8 servings.

CHOCOLATE MOUSSE TORTE: Use frozen pound cake (10-3/4-oz pkg.), thawed. Cut horizontally to make 3 or 4 layers. Place bottom layer on serving plate. Spread with mousse. Repeat layering. Cover top and sides of torte. Refrigerate about 2 hours or until ready to serve. Garnish as desired. Refrigerate covered in refrigerator. 8 servings.

CHOCOLATE MOUSSE PASTRY PUFFS: Use 2 packages (10 oz. each) frozen puff pastry shells (6 shells per pkg.). Bake as directed on package. Cool completely on wire rack. Spoon mousse into pastry shells. Garnish with sweetened whipped cream and toffee. Refrigerate about 2 hours. Garnish with sweetened whipped cream HEATH Bits 'O Brickle Toffee Bits or HERSHEY'S MINI KISSES Brand Milk Chocolates.

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  • 3 stars


    We love this eggless mousse in our family! Not too difficult, and always a crowd-pleaser.

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