Chocolate Mousse
Light and creamy chocolate mousse that's made without raw eggs
Servings 10 servings
Calories 384kcal
Ingredients
- 4 ounces bittersweet baking chocolate 60% cacao, chopped
- 4 ounces semisweet baking chocolate chopped
- 1 ½ cups mini marshmallows
- ½ cup milk
- 2 ½ cups heavy whipping cream
- ¼ cup granulated sugar
- ½ 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 ¾ 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
- Chocolates: Please see the notes above the recipe for questions regarding substituting the types of chocolate.
- Milk: You can use any milk from skim to whole milk. Using whole milk will give you a richer, creamier mousse.
- Whipping cream: If you'd like more tips about making whipped cream, you can find more information here.
- Sugar: If you like sweeter whipped cream, increase the sugar to ⅓ cup.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 25g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 36mg | Potassium: 192mg | Fiber: 1g | Sugar: 18g | Vitamin A: 910IU | Vitamin C: 0.3mg | Calcium: 68mg | Iron: 1.4mg