We love a classic chocolate mousse, but achieving a silky, light result can be tricky. This marshmallow version may sound surprising but is virtually foolproof and couldn’t be easier to make. The gelatin in marshmallows helps sets the mousse, while the sugar in them lends sweetness. Simply stir marshmallows melted with cream into softened chocolate, then fold whipped cream into the cooled mixture. The result is an airy mousse flecked with gorgeous splinters of dark chocolate. If you like, toast extra marshmallows and put some on top of each serving for additional oomph.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 5 ounces (half of one 10-ounce bag or a scant 3 cups) mini marshmallows
- 1 pint (2 cups) heavy whipping cream
- 3/4 teaspoon kosher salt
- 6 ounces (1 cup) bittersweet chocolate chips
Instructions
- Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
- Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
- Gently fold the whipped cream into the chocolate mixture in three batches. It’ll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 364 |
| Total Fat | 28 g |
| Saturated Fat | 18 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 82 mg |
| Sodium | 216 mg |
Reviews
Followed the recipe exactly. A lot of work for something that tastes suspiciously close to chocolate pudding. My French Silk Pie filling has much more flavor. Will not make again.
Easy to make and tasted great.
I’ve never really been a big fan of firm mousse, or the amount of gelatin that people put in other recipes. I love how simple and tasty it is, especially since the marshmallows provide the happy medium gelatin amount I like. The only drawbacks are that it can be a little too soft if you don’t fold everything in correctly, and it’s not a “quick” recipe if you’re in a rush and want this to be perfect. It’s simple, but still requires a bit of a steady hand and patience on the whipped cream and folding part (as well as not burning the chocolate).
The melting of the marshmallows/chocolate together takes a little longer, but it’s worth it. Especially since you can replace the chocolate chips. Dark and white are my most popular requests.
*Note* I found this recipe, but it was supposed to be a mousse topping on a brownie. Using your own fav recipe, adding this to the top is a chocolate heaven.
Delicious