Midnight Mousse

Photo by Helen (#2) C.
Adapted from hersheys.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hersheys.com

Ingredients

  • 2

    tablespoons sugar

  • 1/2

    teaspoon unflavored gelatin

  • 1/4

    cup milk

  • 1/2

    cup HERSHEY'S SPECIAL DARK Chocolate Chips

  • 1

    tablespoon raspberry-flavored liqueur or 1 teaspoon vanilla extract

  • 1/2

    cup cold whipping cream

  • Sweetened whipped cream(optional)

  • Fresh raspberries(optional)

Directions

1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil. 2. Remove from heat. Immediately add chocolate chips; stir until melted. Stir in liqueur; cool to room temperature. 3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with sweetened whipped cream and raspberries, if desired. 2 servings. VARIATION: For high-standing mousse, prepare collars for 2 parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Spoon mousse into glasses. (Mousse should come over top of glasses.) After mousse has set, carefully remove foil collar.

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