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Mini KISSES Pumpkin Mousse Cups

Details

Timing
Timing
Total:
5 Hr. 30 Min.
Prep:
40 Min.
Skill Level:
Expert
Yields:
10 mousse cups

Believe it or not, you can turn sweet melted HERSHEY'S MINI KISSES Milk Chocolate Chips into impressive edible cups with this no-bake MINI KISSES Pumpkin Mousse Cups recipe! Picture this: A thin layer of HERSHEY'S Candy is poured into a muffin tin and refrigerated to make tiny cups that hold a delicate mousse made of pumpkin filling. You can top these with any other candy or sprinkles, and these easy, from-scratch MINI KISSES Pumpkin Mousse Cups are sure to be your new go-to dessert all fall long.

Pumpkin and chocolate are an unexpected duo, so you'll love this Not Your Grandma's Pumpkin Pie recipe.

Ingredients & Directions

Prep Time
40 minutes
Cool Time
20 minutes
Chill Time
4 hours 10 minutes

Ingredients

  • 1 1/2 cups
  • 24 large tube
    marshmallows
  • 1/2 cup
    milk
  • 1/2 cup
    canned pumpkin
  • 1 tsp
    vanilla extract
  • 1 tsp
    pumpkin pie spice
  • 1/3 cup
    powdered sugar
  • 1 cup
    cold whipping cream (1/2 pt)
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
Muffin Cup Tin 2-1/2-Inch Muffin Cup Tin
Muffin Cups Muffin Cups
Microwave Microwave
Pastry Brush Soft Pastry Brush
Refrigerator Refrigerator
Microwave-Safe Bowl Microwave-Safe Bowl
Mixing Bowl Mixing Bowl
Mixer Mixer
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.

Additional questions?