Chocolate Mousse
User Reviews
5
Chocolate Mousse
Description
This Chocolate Mousse combines bittersweet and semisweet chocolate melted with mini marshmallows and milk to create a smooth chocolate base. Once cooled completely, it is gently folded with whipped cream sweetened with sugar and flavored with vanilla until light and airy. The marshmallows add subtle sweetness and contribute to a silky mouthfeel.
The mixture is portioned into serving dishes and chilled to firm up the mousse while maintaining its soft texture. The reserved whipped cream topping adds a creamy contrast when served. The balance of bittersweet and semisweet chocolate allows adjustment of sweetness and chocolate depth according to preference.
This mousse works well as a classic dessert that can be prepared ahead and refrigerated. It pairs nicely with fresh berries or a sprinkle of cocoa powder, though these are not included in the recipe. Leftovers should be kept refrigerated.
Notes mention that substituting all bittersweet chocolate intensifies the dark chocolate flavor, while using all semisweet or some milk chocolate increases sweetness. Variations in milk fat content affect creaminess, and sugar can be adjusted for the whipped cream. Proper cooling of the chocolate mixture before folding is essential to maintain the mousse's texture.
Ingredients
- 4 ounces bittersweet baking chocolate 60% cacao, chopped
- 4 ounces semisweet baking chocolate chopped
- 1 ½ cups mini marshmallows
- 1/2 cup milk
- 2 ½ cups heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Add chocolates, mini marshmallows, and milk to a large, heavy saucepan.
- Cook over low heat, stirring constantly, until melted and well-combined.
- Remove from heat, and cool completely. This is key. If the chocolate mixture is still warm, it will melt the whipped cream.
- In a large bowl, beat whipping cream, sugar, and vanilla together to soft peak stage.
- Reserve 3/4 whipped cream to top mousse for serving.
- Cover, and chill reserved whipped cream until ready to serve.
- Fold 2 cups whipped cream into cooled chocolate mixture until well-combined.
- Divide mousse among dishes, and chill for at least 30 minutes, or until ready to serve.
- Serve topped with reserved whipped cream.
- Refrigerate any leftovers.
Notes
- Use all bittersweet chocolate for a darker, less sweet mousse or all semisweet for a sweeter dessert.
- Whole milk creates a richer mousse, but skim or other milks can be used.
- Adjust whipped cream sugar to taste; increasing sugar makes the topping sweeter.
- Ensure the chocolate mixture is fully cooled before folding in whipped cream to prevent melting.
- Store leftovers refrigerated and consume within a few days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 384kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 83mg | 28% |
| Sodium | 36mg | 2% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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