Instant Chocolate Mousse!
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- 3 cups mini marshmallows
- 1/2 stick unsalted butter
- 9 oz. best quality, semi-sweet chocolate, chopped very small
- 1/4 cup very hot water
- 1 cup whipping cream
- 1 tsp. pure vanilla extract
1Place first 4 ingredients into a heavy bottom saucepan. Cook over med-low heat, stirring until all is melted.
Remove from heat. Cool to room temp.
2Beat whipping cram and vanilla until stiff.
Fold into the cooling chocolate until smooth and well blended.
3Place into 6 dessert dishes or demi-tasse cups. Refrigerate 2 or more hours.
Serve with a dab of whipped cream and a fresh raspberry or small strawberry. Enjoy!