Chocolate Macadamia Truffle Mousse Pie

Chocolate Macadamia Truffle Mousse Pie

Ingredients:

  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips, divided
  • ½ cup MAUNA LOA Macadamia Nut Baking Pieces, divided
  • 3 tablespoons plus 1 cup (½ pt.) cold whipping cream
  • 1 packaged chocolate crumb crust (6 oz.)
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • ½ cup sugar
  • ¼ cup HERSHEY'S Cocoa
  • 1 teaspoon vanilla extract
  • Sweetened whipped cream or whipped topping

Directions:

  1. Set aside 2 tablespoons chocolate chips and 1 tablespoon nut pieces. Place remaining chips, nuts and 3 tablespoons whipping cream in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Spread mixture on bottom of crust. Refrigerate while preparing next steps.
  2. Sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly, about 5 minutes.
  3. Meanwhile, stir together sugar and cocoa in small mixing bowl; add remaining 1 cup whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until stiff. Pour in gelatin mixture, beating until just well blended.
  4. Carefully spread over chocolate layer in crust. Cover; refrigerate several hours or until firm. Garnish with whipped cream and remaining chip and nut mixture. 6 to 8 servings.