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 a
INGREDIENTS (for 8 servings):
- CHOCOLATE HEARTS (recipe follows, optional)
- 1/4 cup HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
- 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
- 1/3 cup sugar
- 3 teaspoons cornstarch
- 1 cup milk
- 1/2 cup water
- 4 egg yolks, beaten
- 1 3/4 (12 ounce) packages HERSHEY®'S Semi-Sweet Chocolate Chips or HERSHEY®'S Milk Chocolate Chips
- 1 teaspoon vanilla extract
- 3/4 cup whipping cream, whipped
- 1/2 cup whipping cream, whipped
- 8 strawberries (optional)
Prepare CHOCOLATE HEARTS.
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.
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.
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.
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.
Tip: To form perfectly shaped chocolate hearts, trace around a small heart-shaped cookie cutter on a piece of white paper. Tape wax paper over the white paper; pipe chocolate on wax paper following the outline.