Ingredients for six servings:
6 tablespoons of Hershey's chocolate syrup
2 containers (500 ml) whipping cream
3 tablespoons confectioner's sugar
¼ cup Hershey's chocolate syrup
4 tablespoons of chocolate cookie crumbs
100 gr. grated bittersweet chocolate
¼ container (60 ml) whipping cream
100 gr. bittersweet chocolate
2 tablespoons of Hershey's chocolate syrup
Berries or chocolate shavings
- Whip the cream and confectioner's sugar until firm. Add the syrup and cookie crumbs and gently fold until the mousse is of a uniform consistency. Transfer the mousse into a pastry bag.
- To put together the serving: Pour one tablespoon of Hershey's syrup into each jar. Pipe the chocolate mousse through the bag and transfer to freezer for one hour.
- Melt the whipping cream and chocolate in a microwave oven and mix until cream is smooth. Add the syrup, mix until cream is uniform in consistency and chill. Pour over the mousse in the jars, garnish with berries or chocolate shavings and serve. (May be kept in the refrigerator for up to two days or in the freezer for about one week.)