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Deep Dark Mousse


2 hours 45 minutes
Skill Level
2 cups = 4 (1/2 cup) servings

A restaurant-worthy dessert is closer than you think. Delight in this deliciously decadent, deep, dark chocolate mousse. HERSHEY’S Cocoa makes this recipe extra rich and silky. Pair it with milk chocolate mousse for a striking two-tone dessert.

Ingredients & Directions

Prep Time
15 minutes
Cool Time
1 hour 30 minutes
Chill Time
1 hour


  • 1/4 cup
  • 1 tsp
    unflavored gelatin
  • 1/2 cup
  • 1 cup
    HERSHEY'S SPECIAL DARK Chocolate Chips
  • 2 tsps
    vanilla extract
  • 1 cup
    whipping creme (1/2-pt.) cold
  • sweetened whipped cream (optional)

Step-By-Step Directions

Equipment Needed 
Saucepan Saucepan
Stovetop Stovetop
Measuring Cups Measuring Cups
Bowl Bowl
Mixer Mixer
Rubber Scraper Rubber Scraper
Dessert Dishes Dessert Dishes
Refrigerator Refrigerator

Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.


Remove from heat. Immediately add chocolate chips; stir until melted. Stir in vanilla; cool to room temperature.


Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with sweetened whipped cream, if desired.


Substitute vanilla extract with other extracts for a change of flavor.

Additional questions?