Chocolate Marshmallow Marbled Mousse

Some recipes do not have to be explained and this is one of them.  I saw the name and knew it was mine.  How could I walk away from a Chocolate Marshmallow Marble Mousse?  Fortunately, I didn't have to.

Chocolate Marshmallow Marbled Mousse  (this recipe is adapted from a forgotten place.  If you find it online, please let me know.

7 ounces semisweet chocolate, chopped
1 cup Rice Milk
1 cup marshmallow fluff or creme
2 cups cold whipping cream
1 teaspoon vanilla extract

Microwave the chocolate in a microwave safe container until it melts.  (I check every 20 seconds.) Remove the chocolate from the microwave oven as soon as it is melted and stir it smooth. Have ready a serving bowl with a 2- to 2 1/2-quart capacity.

Add the marshmallow creme  to the chocolate and cook, stirring constantly, until the marshmallow creme is mixed in. 

Pour the mixture into a large mixing bowl. Put the bowl in the freezer until the mixture is cool, thick, and syrupy, about 10 minutes. Stir the mixture once to ensure that it cools evenly. The mixture should not set firm.

While the  mixture is chilling, put the cream and vanilla in the large bowl of an electric mixer. Beat on medium-high speed until firm peaks form. Whisk the cooled coffee mixture smooth and fold it into the whipped cream.

Reserve 2 tablespoons of the melted chocolate and transfer the remaining melted chocolate to a large bowl. Add 1 cup of the  cream mixture to the chocolate and whisk it smooth. Use a large rubber spatula to fold 1 cup of the cream mixture into the chocolate mixture. Pour the remaining cream mixture over the chocolate mixture. Use the rubber spatula to swirl the mixtures together slightly to marbleize them. Pour the mousse into the serving bowl. The mousse is ready to serve or it can be frozen.

(I froze it and it was close to the consistency of ice cream.)

Sweet Tooth Friday


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