Chocolate marshmallow mousse is a rich and silky dessert made with vegan marsh mallows, semi-sweet chocolate and whipped cream . It is a quick yet elegant chocolate delight. This mousse just takes few minutes of hands on time and needs few simple pantry staple ingredients.
The fluffy texture of this mousse is not achieved via traditional method of whipping eggs. Instead, melted marshmallows are used to gain that fluffy and airy texture of the mousse. No raw eggs are needed in this recipe.
Ingredient Notes and Substitution :
- Marsh mallows : I have used vegan marsh mallows to make these vegetarian . Regular mini marshmallows can also be used, however they contain gelatin and hence not suitable for vegetarians. Most ready made mousse available in shops contain gelatin. Vegan marsh mallows are usually big in size , just chop them in smaller size for easier and uniform melting. Vegan marsh mallows take longer to melt than regular marsh mallows . You need to press them with the back of a spoon for uniform melting.
- Chocolate chips: Semi sweet chocolate chips are used to balance the sweetness of marsh mallows , however you can use milk chocolate chips. Chocolate chunks or chopping a chocolate bar should also work.
- Heavy whipping cream/Double cream: Some of the cream is melted with chocolate and rest of the cream is whipped to stiff peaks. Together it gives the mousse light and fluffy texture.
- Cocoa powder: For the rich and deep chocolate flavor .
- Coffee powder: Completely optional , but it enhances the chocolate flavor and just add a slight hint of coffee in the mousse
Toppings for Chocolate mousse :
- Whipped cream
- Chopped nuts
- Raspberries or strawberries
- Shaved chocolate
Storage :
It can be kept in fridge for 3-4 days covered tightly with pastic wrap. This will help to keep it fresh .
Recipe :
Course : Dessert Cuisine : American Servings 6-8 Prep time : 20 mins Resting time : 3-4 hours
Ingredients :
- 200 gms Vegan marshmallows ( or 3 cups of regular mini marshmallows)
- 2 Cups Heavy cream ( divided 1.25 +3/4 cups )
- 1 cup semisweet/dark chocolate chips
- 1 tbsp cocoa powder ( preferably Dutch processed )
- 1/2 tsp coffee powder
- 2 tsp pure vanilla extract
Instructions :
- Chop the marshmallows in small size if they are big. Leave them whole if using mini regular marshmallows.
- Combine marshmallows , 3/4 cup cream , chocolate chips and coffee powder in a medium saucepan over low heat and cook until melted and smooth. You need to keep pressing with the back of a spoon for uniform melting. It will take around 8-10 minutes. You might see few grain sized pieces of marshmallows in the end but that should be ok. Switch off the heat and keep stirring and they will melt with residual heat. Let it cool.
- In a seperate mixing bowl, add the remaining cream (1.25 cups) and vanilla extract. Whisk the cream and vanilla to stiff peaks with an electric hand mixer on medium speed.
- Add half of the whipped cream to the cooled chocolate mix and whisk until fully combined.
- Gently fold in the remaining cream until fully combined.
- Transfer to dessert glasses or ramekins and refrigerate for at least 1 hour or until set.
- Before serving, garnish with additional whipped cream, shaved chocolate or raspberries.
- Enjoy!
Vegetarian Chocolate Mousse
Ingredients
- 200 gms Vegan marshmallows or 3 cups of regular mini marshmallows
- 2 Cups Heavy cream divided 1.25 +3/4 cups
- 1 cup semisweet/dark chocolate chips
- 1 tbsp cocoa powder preferably Dutch processed
- 1/2 tsp coffee powder
- 2 tsp pure vanilla extract
Instructions
- Chop the marshmallows in small size if they are big. Leave them whole if using mini regular marshmallows.
- Combine marshmallows , 3/4 cup cream , chocolate chips and coffee powder in a medium saucepan over low heat and cook until melted and smooth. You need to keep pressing with the back of a spoon for uniform melting. It will take around 8-10 minutes. You might see few grain sized pieces of marshmallows in the end but that should be ok. Switch off the heat and keep stirring and they will melt with residual heat. Let it cool.
- In a seperate mixing bowl, add the remaining cream (1.25 cups) and vanilla extract. Whisk the cream and vanilla to stiff peaks with an electric hand mixer on medium speed.
- Add half of the whipped cream to the cooled chocolate mix and whisk until fully combined.
- Gently fold in the remaining cream until fully combined.
- Transfer to dessert glasses or ramekins and refrigerate for at least 1 hour or until set.
- Before serving, garnish with additional whipped cream, shaved chocolate or raspberries.
- Enjoy!
No Comment