Hersheys ® Chocolate Mousse Recipe

  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 1/2 cup white sugar
  • 1/4 cup HERSHEY®'S Cocoa Powder
  • 1 cup heavy cream, chilled
  • 1 teaspoon vanilla extract
  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.