Chocolate Kiss Mousse

If you like chocolate mousse, you must try this simple delicious version.  This recipe made 5 of these little parfait glasses full, and they were gone the same day as I made them....almost immediately.   The Handyman and I shared one while I was taking pictures and then we each had one for dessert that evening...my son and his girlfriend ate the other two.

It was so good.  Light and fluffy and great.

It's a MUST TRY!

As I said, this was really easy, the biggest problem I had was unwrapping  36 chocolate kisses.  It seems that somehow we could figure out how many chocolate bars to use instead of the kisses.  I mean, it's all Hershey, right?  Milk chocolate.

Honestly unwrapping 36 (or 41 since a few went into my mouth) was not that big of a deal.  I sat with a bowl in my lap and watched the Cooking Channel.  It was all good.

I found this recipe in an old JCPenney employee cookbook, called "Cause for Celebration".  It is one of those compilations of recipes from employees.  Or Associates, as they are called at JCPenneys.    It's actually in a Valentine Day chapter, and in the original recipe it calls for the whipping cream to be colored red, which I didn't do. I'm sure it would be very pretty tho.

Although this looks like a lot of steps, it is really very simple and  only takes an hour from start to finish--if even that long.


Chocolate Kiss Mousse

1 1/2 cup miniature or  15 regular marshmallows (I used regular)
1/3 cup milk
1/4 tsp almond extract
6 drops of red food coloring  (I didn't  use)
36 milk chocolate Hershey kisses, unwrapped
1 cup heavy cream
4 kisses for garnish

Combine the marshmallows and milk in a small saucepan. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth.   Remove from heat.  Pour  1/3 cup of the mixture into a medium bowl; blend in almond extract and food coloring if you use it.  Set aside.
Add 36 chocolate kisses to remaining marshmallow mixture. Return to low heat; stir well until kisses are melted.  Remove from heat and let cool to room temperature. 
Whip cream in mixer bowl until stiff. Fold 1 cup into the chocolate mixture.  Fold in remaining whipping cream gradually into the almond mixture.  Fill parfait glasses about  3/4 full with chocolate mixture.  Top with almond cream.
Chill for 3 to 4 hours or until set.
Garnish with a kiss.
Serves 4