Hershey's ® Chocolate Mousse Recipe - Allrecipes.com
Hershey's (R) Chocolate Mousse Recipe

Hershey's ® Chocolate Mousse

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"Sweetened heavy cream is flavored with cocoa, whipped with gelatin and chilled for a cool chocolate mousse."

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Original recipe makes 2 cups Change Servings


  1. In small cup, 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.
  2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.
  3. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2006

At my restaurant we serve a special, romantic dinner for two every year for Valentines Day. This mousse is always the dessert. It's so rich and creamy, it feels like silk in your mouth I've lost track of the number of times I've been asked for the recipe. Use the gelatin, it stabilizes the whipped cream.

Most Helpful Critical Review
Jan 11, 2004

Unfortunately I didn't read the review from 12/24/03 before making this. The little "bumps" of gelatin made it bad. But- the flavor of the mousse itself was exactly what I was looking for.


123 Ratings

Dec 18, 2005

By far the best mousse recipe I tried. I was hosting a party at which 2 pregnant ladies would be in attendance, so I went searching for a mousse recipe that called for neither alcohol or egg whites. I was delighted to have found this one and it has since become the primary mousse recipe in my home. I reduced the sugar amount ever so slightly because I like a more rich cocoa taste. I spooned it in to a huge zip loc bac and refrigerated to cool. When it came time to serve, I sliced the corner off the bottom of the bag and squeezed in to chilled martini glasses. I topped with a dollop of cool whip (dispensed the same way), a raspberry and chocolate sprinkles or chips and had a very simple, elegant presentation. It received rave reviews from my guests and my husband has not stopped asking me to make it, since. The gelatin is, in my opinion, a necessary step to give it the perfect texture. This is an easy to make moose that is difficult to ruin, and which will be sure to please your family and guests!

Mar 20, 2003

This was amazing! it literally took only minutes to make, and was sooo fabulously chocolately...it held up well too, was still good after two days (I made it in advance for a meeting; otherwise it would never have lasted that long!)

Nov 03, 2003

This is delicious! I doubled the recipe and it made 4+ big servings. I added a dollop of cool whip to the top- next time I won't because it doesn't need it! It's delicious all by itself. Served with a few fresh blackberries.

Jan 11, 2004

Excellent!!! This dessert couldn't possibly be any easier to make, and it tastes phenomenal. I like to put generous spoonful of mousse into a glass, add a layer of fresh berries, then add another spoonful of mousse. Just before serving, I top it with whipped cream and chocolate shavings. Yummy!

Jul 23, 2003

This mousse is fabulous. It is ready to eat after chilling for only 10 minutes.

Apr 12, 2004

This was the best chocolate mousse. Not too sweet with in a pie shell. I doubled the recipe and put it in a pie shell with whipped cream on top and some shaved chocolate. It made the best chocolate mousse pie ever!


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 24 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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