Hershey's Sweetheart Chocolate Mousse

Source: https://www.hersheys.com/celebrate/valentines/recipedetail.aspx?id=5124

Created by Me!

This is one of my all time favorite dessert recipe. I stumbled upon this recipe in one of my Hershey's Chocolate Cookbook. I always make this dessert around Christmas time. Whenever I make this for a potluck, it is almost instantly gone. Whenever I make this, I always make it into a pie.

Just a heads up, you will need to be careful when it comes to beating the cream. While it is also easy to make, it can get ruined easily.

To make this, you will need:

• 1 envelope unflavored gelatin (don't get it confused with regular gelatin)
• 2 tablespoons cold water
• 1/4 cup boiling water
• 1 cup sugar
• 1/2 cup Hershey's cocoa powder
• 2 cups (1 pint) cold whipping cream
• 2 tablespoons pure vanilla extract

1. Sprinkle the unflavored gelatin over cold water in a small bowl; let it stand for 2 minutes to soften. Add the boiling water; stir until the gelatin is completely dissolved and the mixture is clear. Set it aside and let it cool slightly.
2. Stir together the sugar and cocoa powder in a large bowl; add whipping cream and vanilla. Using an electric mixer, beat the mixture on medium speed, scraping the bottom of the bowl occasionally until the mixture is stiff. Pour in the gelatin mixture and beat until well blended.
3. Spoon in dessert dishes. Refrigerate at least 30 minutes before serving.

**NOTE**

Whipping cream is very tricky. Be careful not to "over whip" the whipping cream. Over whipping the cream will not give you a stiff mixture but rather a liquidly mess. As soon as it appears stiff, stop beating the cream. If you are using an electric mixer, make sure you are using the recommended speed otherwise you may end up "over beating" the cream. 

Created & Decorated by Me! 

TIPS:

• If you are making this into a dessert pie, use a graham cracker crust (either homemade or store bought). Refrigerate for at least an hour before serving. 
• The longer you refrigerate, the better the pie will hold its place.
• I use a "vanilla-sugar" mixture that I buy from the store in place of the pure vanilla extract. This comes in small envelope packages which you can find in the baking section. If you decide to use that, put one envelope in with all the dry ingredients (cocoa powder, sugar). Reduce the sugar by 1/2 a cup.
• Adjust the sugar as needed. 
• Keep the whipping cream in the refrigerator until ready to use.

**You can use the same recipe to make different variation to this. You have to substitute the cocoa powder part.**

Oreo Mousse Pie:

• Substitute 1/2 cup of cocoa powder with 1/2 cup of crushed Oreos. 

Strawberry Mousse Pie:

• Substitute 1/2 cup of cocoa powder with 1/2 cup Nesquik Strawberry Milk powder mix. Reduce sugar from 1 cup to 1/2 cup.