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Chocolate Magic Mousse Pie


3 hours 30 minutes
Skill Level
1 pie

Light, airy and fluffy are the perfect words to describe this chocolate mousse pie made with HERSHEY'S Cocoa. Get a premade graham cracker crust and whip up this no-bake masterpiece in no time. The silky texture and indulgent taste will have your mouth watering.

Ingredients & Directions

Prep Time
10 minutes
Cool Time
5 minutes
Chill Time
3 hours


  • 1 envelope
    unflavored gelatin
  • 2 Tbsps
    water, cold
  • 1/4 cup
    boiling water
  • 1 cup
  • 1/2 cup
    HERSHEY'S Cocoa
  • 2 cups
    whipped cream(1-pt.) cold
  • 2 tsps
    vanilla extract
  • 1 package
    packaged graham cracker crumb crust(6 or 9-oz.)
  • 1 cup
    refrigerated whipped light creamin pressurized can or frozen whipped topping, thawed
  • 24
    HERSHEY'S MINI KISSES Brand Milk Chocolates


Equipment Needed 
Bowl Bowl
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Refrigerator Refrigerator

Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.


Mix sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed, scraping bottom of bowl often, until mixture is stiff. Pour in gelatin mixture; beat until well blended.


Spoon into crust. Refrigerate about 3 hours. Garnish with whipped cream and chocolates. Store covered in refrigerator.


Try substituting other extract flavors for vanilla.

Additional questions?