Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- TART SHELL (recipe follows)
- 2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips
- 1/2 cup Milk, divided
- 2 tbsp Sugar
- 1/2 tsp Unflavored gelatin
- 1 tbsp Cold water
- 2/3 cup HERSHEY'S Premier White Chips
- 1 tsp Vanilla extract
- 1 cup (1/2 pt) cold whipping cream
- =
Directions
Prepare TART SHELL.
Place chocolate chips, 1/4 cup milk and sugar in small microwave-safe bowl.
Microwave at HIGH (100%) 1 minute or until hot.
Stir or whisk until smooth; cool to room temperature.
Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften.
Place white chips and remaining 1/4 cup milk in second small microwave-safe bowl.
Microwave at HIGH 1 minute or until hot; stir or whisk until smooth.
Add gelatin mixture and vanilla; stir until gelatin is dissolved.
Cool to room temperature.
Beat whipping cream in small bowl until stiff; fold 1 cup whipped cream into vanilla mixture.
Fold chocolate mixture into remaining whipped cream.
Alternately spoon chocolate and vanilla mixtures into baked tart shell; with spatula, swirl for marbled effect. Refrigerate until firm.
8 to 10 servings.