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Valentine's Day Chocolate Mousse

Valentine's Day Chocolate Mousse

HersheysKitchens.com

For the sweetheart in your life, Valentine's Day Chocolate Mousse is sure to be a hit. This dessert can be made before the big day so you don't have to worry about the grand finale to your Valentine's dinner. Add flare by serving in a martini glass - or any glassware that will add a special touch!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Prepare CHOCOLATE HEARTS.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviews

TREENBIE
5
1/1/2006

This recipe was really easy and the taste was absolutely divine!! Very rich and chocolately; smooth as silk. Big hit at my party.

STEPHIEBOOP
4
2/15/2004

This was one of the most incredible desserts I have ever tasted. It took me about 45 minutes to make, and the chocolate heart topper was easy enough to make freehand. If you put it in a wineglass of some sort, it makes it have that elegant gourmet look. Like I said, this recipe is wonderful, but it's truly all about presentation.

JDVMD
3
1/5/2006

This turned out O.K. but it just didn't make me want to eat that much of it. I think I have had better. Would probably rate this closer to a 3.5.