cooking

Foodie Monday: Hershey’s Kisses Chocolate Mousse

Hi friends,

Well, it’s Monday and there’s not much help for that. However, I tried the most delicious recipe this weekend that was a hit with the husband, the boys and also my niece.  You should try it with your crew!  
Note – if you’re planning to have this for dessert, I would make it earlier in the day as it takes hours to set.

Hershey’s Kisses Chocolate Mousse

Ingredients:

1 1/2 cups miniature marshmallows or 15 regular marshmallows 375 mL
1/3 cup milk 75 mL
2 tsp kirsch (cherry brandy) or 1/4 tsp (1 mL) almond extract 10 mL * I used almond extract
6 – 8 drops drops red food colouring (optional) * I didn’t use this
36 HERSHEY’S®* KISSES®* Brand Milk Chocolates, unwrapped (approx.)
1 cup 35% whipping cream 250 mL

Directions:

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.

 

Amy 🙂

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