KISSES Chocolate Mousse Recipe

KISSES Chocolate Mousse Recipe

15 min


1 1/2 cupsminiature marshmallows or 15 regular marshmallows (375 mL)
1/3 cupmilk (75 mL)
2 tspkirsch (cherry brandy) or 1/4 tsp (1 mL) almond extract (10 mL)
6 - 8 dropsdrops red food colouring (optional) (6-8)
36 HERSHEY'S KISSES Brand Milk Chocolates, unwrapped (approx.)
1 cup35% whipping cream (250 mL)


    1. Combine marshmallows and milk in small saucepan set over low heat; cook, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.

    2. Measure 1/3 cup (75 mL) marshmallow mixture into a medium bowl; stir in brandy and food colouring (if using). Set aside. To remaining marshmallow mixture, add the chocolate. Return to low heat; cook, stirring constantly until chocolate is melted. Remove from the heat; cool to room temperature.

    3. Beat whipping cream in small bowl until stiff. Fold 1 cup (250 mL) whipped cream into the chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about three-quarters full with chocolate mixture; spoon or pipe remaining mixture on top. Chill for 3 to 4 hours or until set. Garnish with additional chocolates (if desired).

    Makes 4 servings.
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