Easy Chocolate Mousse Recipe
User Reviews
5
Easy Chocolate Mousse Recipe
Description
The Easy Chocolate Mousse starts by melting mini marshmallows, milk, and finely chopped bittersweet chocolate over low heat to form a smooth mixture. Cooling this base over ice thickens the blend, preparing it for the incorporation of softly whipped heavy cream and vanilla extract. Folding the whipped cream in carefully maintains an airy mousse texture. Once assembled into serving glasses or ramekins, the mousse requires chilling for at least six hours or overnight to set properly. The finished dessert offers a balanced chocolate taste with a smooth, light mouthfeel.
This mousse is ideal for individual servings at dessert time and can be garnished with additional whipped cream and chocolate shavings to enhance appeal and flavor variety. The use of marshmallows adds a subtle sweetness and texture distinct from classic egg-based mousses.
Leftover mousse keeps well stored in an airtight container in the refrigerator for up to four days, maintaining its texture and taste.
Ingredients
- 4 cups mini marshmallows
- 3/4 cup milk whole
- 3 ounces bittersweet chocolate finely chopped (see note 1)
- 3/4 cup heavy cream chilled
- 1 teaspoon vanilla extract
- Whipped Cream for garnish, optional
- chocolate for garnish, shavings
Instructions
- Fill a large bowl with ice. The bowl should be large enough to hold a medium saucepan.
- In a medium saucepan over low heat, combine marshmallows, milk, and chocolate. Whisk constantly until melted and smooth, about 5 minutes.
- Set the saucepan inside the large bowl with ice. Let stand, whisking occasionally, until the chocolate mixture has cooled and thickened, about 20 minutes.
- In a stand mixer with the whisk attachment, or using an electric hand mixer, whip cream and vanilla together until soft peaks form, about 3 minutes.
- Fold whipped cream into the chilled chocolate mixture (do not overmix). Spoon into wine glasses or ramekins and cover with plastic wrap (the plastic should be directly on the surface of the mousse). Refrigerate at least 6 hours or overnight.
- Garnish with whipped cream and chocolate shavings before serving if desired.
Notes
- For a white chocolate version, substitute bittersweet chocolate with high-quality white chocolate in the melting step.
- The recipe yields about 3 cups of mousse, enough for 6 servings using 1/2-cup portions.
- Store any leftover mousse in an airtight container refrigerated for up to 4 days to keep freshness.
- Consider serving with a drizzle of raspberry coulis or fresh berries to complement the chocolate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1/2 cup each)
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 311kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 53mg | 2% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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