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Chocolate Kiss Mousse

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  • 1 1/2 cups miniature or 15 regular marshmallows
  • 1/3 cup milk
  • 2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
  • 6 to 8 drops red food color
  • 36 Hershey's milk chocolate Kisses
  • 1 cup (1/2 pint) cold whipping cream
  • 1 additional Hershey's milk chocolate Kiss


  1. In small saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.
  2. Into medium bowl, pour 1/3 cup marshmallow mixture; stir in brandy and food color. Set aside.
  3. Remove wrappers from chocolate pieces. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature.
  4. In small mixer bowl, beat whipping cream until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture.
  5. Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top.
  6. Refrigerate for 3 to 4 hours or until set.
  7. Garnish with additional chocolate Kisses, if desired.

Yield: 4 servings

Source: Hershey's Chocolate Lover's Cookbook