Believe it or not, you can turn sweet melted HERSHEY'S MINI KISSES Milk Chocolate Chips into impressive edible cups with this no-bake MINI KISSES Pumpkin Mousse Cups recipe! Picture this: A thin layer of HERSHEY'S Candy is poured into a muffin tin and refrigerated to make tiny cups that hold a delicate mousse made of pumpkin filling. You can top these with any other candy or sprinkles, and these easy, from-scratch MINI KISSES Pumpkin Mousse Cups are sure to be your new go-to dessert all fall long.
Pumpkin and chocolate are an unexpected duo, so you'll love this Not Your Grandma's Pumpkin Pie recipe.
Line 10 muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup chips. Place remaining 1-1/4 cup chips in small microwave-safe bowl; microwave at medium (50%) 1 minute or until melted when stirred. Mixture should be thick.
Coat inside pleated surfaces and bottoms of bake cups very thickly with melted chocolate, using a soft pastry brush. Refrigerate 10 minutes; recoat any thin spots with melted chocolate.* Refrigerate until firm, about 2 hours. Gently peel off paper; refrigerate until ready to fill.
Place marshmallows, milk, and pumpkin in medium microwave-safe bowl. Microwave at medium 1 minute; stir. Microwave an additional 30 seconds at a time, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely.
Beat powdered sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse; garnish with reserved chips. Cover; refrigerate 2 hours or until firm. Cover; refrigerate leftovers.
Note: If reheating is needed, microwave chocolate at medium 30 seconds; stir.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.