Marshmallow Chocolate Mousse
Today I made an instant chocolate mousse in celebration of Bastille Day, a French national holiday. Browsing through AllRecipes.com’s suggestions for Bastille Day desserts, a chocolate mousse grabbed my attention because I’ve been wanting to try out this recipe for a while and I had a bag of marshmallow leftovers from a campfire. Usually, I’m not too fond of mousses. It’s a ‘healthy’ option for dessert, but most of the times I feel like I’m eating chocolate-flavored air. This chocolate mousse isn’t at all light or airy. Because of the marshmallows and melted chocolate it’s very rich and has tons of flavor! Very easy, and it doesn’t need much time to set in the refrigerator. Rating 4 out 5.Marshmallow Chocolate Mousse recipe: Its original name is "Instant Chocolate Mousse", but Marshmallow Chocolate Mousse sounds cooler, doesn't it? Nigella Lawson - Nigella Express
Ingredients:
- 3 cups mini marshmallows (I used normal-sized marshmallows and sliced them)
- ¼ cup unsalted butter, softened
- 9 ounces semisweet chocolate, chopped
- ¼ cup hot water
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
- Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan. Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from heat to cool.
- Meanwhile, whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture. Pour/scrape into 4 glasses or small dishes, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. (my mousse was set after 30 minutes)
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