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Mini KISSES Pumpkin Mousse Cups

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.

2.Coat inside pleated surfaces and bottoms of bake cups very thickly with melted chocolate, using a soft pastry brush. Refrigerate 10 minutes; recoat any thin spots with melted chocolate.* Refrigerate until firm, about 2 hours. Gently peel off paper; refrigerate until ready to fill.
3.Place marshmallows, milk, and pumpkin in medium microwave-safe bowl. Microwave at medium 1 minute; stir. Microwave an additional 30 seconds at a time, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely.

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.


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