Makes 10 mousse cups
This easy dessert takes sweet melted HERSHEY’S MINI KISSES Milk Chocolates and turns them into the cup for a decadent, no-bake pumpkin spice mousse.
1 1/2 cups HERSHEY’S MINI KISSES Brand Milk Chocolates (9 oz pkg.), divided
24 large tube marshmallows
1/2 cup milk
1/2 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup powdered sugar
1 cup cold whipping cream (1/2 pt)
1.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.
4.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.
Find this recipe and more holiday treats at hersheyland.com