Sometimes you just want something creamy and chocolate: which for me is most of the time. The following recipe for a Mocha Marshmallow Mousse fills the bill. It is light and fluffy and the marshmallows (which are a type of meringue) give the mousse structure. I add a little espresso powder to elevate the taste.
¾ cup milk, whole or 2%
4 cups mini marshmallows
3 ounces bittersweet chocolate, finely chopped
2 teaspoons instant espresso powder
¾ cup cold heavy cream (it whips better when cold, chill the bowl and beaters)
1 teaspoon vanilla extract
Combine milk, marshmallows, chocolate and espresso powder in a medium sized heavy saucepan; heat over low heat, whisking constantly until marshmallows and chocolate are melted and incorporated. Then set pan in bowl of ice water and let stand, whisking often, until cool and thick, about 15 minutes.
Meanwhile, combine cream and vanilla and beat with electric mixer until the stiff peak stage. Fold cooled chocolate mix into whipped cream. Ok to leave some streaks so you don’t over fold. Spoon into dessert goblets, serve or refrigerate up to one day. (Cover with plastic wrap)
