Light Creamy Chocolate Mousse (Printable Version)
Silky, egg-free chocolate mousse with marshmallows and whipped cream for an elegant dessert that's surprisingly simple to prepare.
# Ingredients:
→ Chocolate Base
01 -
4 ounces bittersweet baking chocolate (60% cacao), chopped
02 -
4 ounces semisweet baking chocolate, chopped
03 -
1 ½ cups mini marshmallows
04 -
1/2 cup milk
→ Cream Mixture
05 -
2 ½ cups heavy whipping cream
06 -
1/4 cup granulated sugar
07 -
1/2 teaspoon vanilla extract
# Steps to Follow:
01 -
Add chocolates, mini marshmallows, and milk to a large, heavy saucepan. Cook over low heat, stirring constantly, until melted and well-combined.
02 -
Remove from heat, and cool completely. This is critical as warm chocolate will melt the whipped cream.
03 -
In a large bowl, beat whipping cream, sugar, and vanilla together to soft peak stage.
04 -
Reserve 3/4 cup whipped cream to top mousse for serving. Cover and chill reserved whipped cream until ready to serve.
05 -
Fold 2 cups whipped cream into cooled chocolate mixture until well-combined.
06 -
Divide mousse among serving dishes, and chill for at least 30 minutes, or until ready to serve.
07 -
Top each portion with reserved whipped cream before serving. Refrigerate any leftovers.
# Additional Notes:
01 -
This chocolate mousse recipe isn't overly sweet. For a darker flavor, use all bittersweet chocolate instead of semisweet. For sweeter mousse, use all semisweet or substitute with partial milk chocolate.
02 -
Any milk from skim to whole can be used, with whole milk providing richer, creamier results.
03 -
For sweeter whipped cream, increase sugar to 1/3 cup.