Mocha Marshmallow Mousse

Lynnda Cloutier


Here’s a great way to makes a light and fluffy chocolate mousse without whipping egg whites. Marshmallows, which are, after all, a type of meringue, give the mousse structure. Serve this to grownups and see if they can guess the secret ingredient.Unknown Source

pinch tips: How to Use Hand & Stand Mixers




3/4 cup whole or 2 % milk
4 cups mini marshmallows
3 oz. bittersweet chocolate, finely chopped
2 tsp. instant espresso powder
3/4 cup cold heavy cream
1 tsp. vanilla extract

Directions Step-By-Step

Mix milk, marshmallows, chocolate and espresso powder in medium heavy pan and heat oven low heat, whisking constantly, til marshmallows and chocolate are melted and incorporated. Set pan in bowl of ice water and let stand, whisking often, til cool and thick, 15 o 20 minutes.
Meanwhile, mix the heavy cream and vanilla in medium bowl. Whip with electric mixer on high til cream just holds stiff peaks. Fold cooled chocolate mixture into whipped cream, leaving some streaks. Spoon into dessert goblets and serve at once or cover with plastic wrap and refrigerate for up to 1 day before serving. Serves 4

About this Recipe

Course/Dish: Puddings