Chocolate Kiss Mousse Recipe

Ingredients
<br>- 36 HERSHEY®'S KISSES® Milk Chocolates
<br>- 1 1/2 cups miniature marshmallows
<br>- 1/3 cup milk
<br>- 2 teaspoons cherry brandy liqueur
<br>- 8 drops red food color
<br>- 1 cup heavy whipping cream, chilled
<br><p></p>Directions
<br>step 1: Remove wrappers from chocolate pieces. Combine marshmallows and milk in small saucepan. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.  Remove from heat.
<br>step 2: Pour 1/3 cup marshmallow mixture into medium bowl; stir in brandy and food color, if desired.  Set aside.  To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted.  Remove from heat; cool to room temperature.
<br>step 3: Beat whipping cream in small bowl until stiff.  Fold 1 cup whipped cream into chocolate mixture.  Gradually fold remaining whipped cream into reserved mixture.  Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top.  Refrigerate 3 to 4 hours or until set.  Garnish with additional chocolate pieces, if desired.
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Ingredients
- 36 HERSHEY®'S KISSES® Milk Chocolates
- 1 1/2 cups miniature marshmallows
- 1/3 cup milk
- 2 teaspoons cherry brandy liqueur
- 8 drops red food color
- 1 cup heavy whipping cream, chilled

Directions
step 1: Remove wrappers from chocolate pieces. Combine marshmallows and milk in small saucepan. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.
step 2: Pour 1/3 cup marshmallow mixture into medium bowl; stir in brandy and food color, if desired. Set aside. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature.
step 3: Beat whipping cream in small bowl until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top. Refrigerate 3 to 4 hours or until set. Garnish with additional chocolate pieces, if desired.

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