Ingredients

The following ingredients have 10 Servings
  • 4 ounces bittersweet baking chocolate (60% cacao, chopped)
  • 4 ounces semisweet baking chocolate (chopped)
  • 1 ½ cups mini marshmallows
  • 1/2 cup milk
  • 2 ½ cups heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instruction

  • 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 3/4 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.