Ingredients: 2 tablespoons sugar 1/2 teaspoon unflavored gelatin 1/4 cup milk 1/2 cup HERSHEY’S Mini Chips Semi-Sweet Chocolate 1 tablespoon orange-flavored liqueur or rum OR 1 teaspoon vanilla extract 1/2 cup cold whipping cream Additional whipped cream Sweetened whipped cream (optional)

Instructions:

1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

2. Remove from heat. Immediately add small chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.

3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with additional whipped cream, if desired. 2 servings.

VARIATION: For high-standing mousse, prepare collars for 2 parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass). After mousse has set, carefully remove foil collar.