food Valentine's Day Chocolate Mousse recipe
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Valentine's Day Chocolate Mousse recipe
    8 servings

Ingredients:

  • CHOCOLATE HEARTS (recipe follows, optional)
  • 1/4 cup HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
  •  
  • 1/3 cup sugar
  • 3 teaspoons cornstarch
  • 1 cup milk
  • 1/2 cup water
  • 4 egg yolks, beaten
  • 1 3/4 (12 ounce) packages HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
  • 1 teaspoon vanilla extract
  • 3/4 cup whipping cream, whipped
  • 1/2 cup whipping cream, whipped
  • 8 strawberries (optional)

    Instructions:

  • Prepare CHOCOLATE HEARTS.
  • Stir together sugar and cornstarch in medium heavy saucepan.
  • Stir in milk and water.
  • Cook and stir over medium-high heat until boiling.
  • Stir about half of hot mixture into beaten egg yolks.
  • Return all to saucepan.
  • Boil gently 1 minute, stirring constantly.
  • Remove from heat.
  • Add chocolate chips and vanilla to hot mixture; stir until chocolate is melted.
  • Pour into small metal bowl.
  • Set bowl inside a larger bowl filled with ice water.
  • Beat on high speed of mixer about 5 minutes or until chocolate mixture is completely cooled.
  • Fold in the whipped 3/4 cup cream.
  • Spoon into martini glasses or dessert dishes.
  • Cover lightly with plastic wrap.
  • Refrigerate 30 minutes or up to 2 days.
  • Just before serving, top each with a dollop of the whipped 1/2 cup cream and a strawberry, if desired.
  • Peel chocolate hearts from wax paper; place one on each dessert.
  • CHOCOLATE HEARTS: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips or Milk Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
  • Microwave at HIGH (100%) 45 seconds; stir until melted.
  • Let stand 2 minutes.
  • Pour into heavy duty small plastic bag, Cut off a tiny corner of the bag.
  • Squeeze bag to pipe mixture into heart shapes on wax paper.
  • Refrigerate until firm.



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