11 May 2018

MARSHMALLOW DARK CHOCOLATE MOUSSE

A chocolate mousse is a lush dessert with a gorgeous airy texture. But, in order to have the airy texture, it typically relies on egg whites. Furthermore, because we are talking about a chocolate mousse, for a richer texture, egg yolks are usually added to the batter. If you cannot or will not have eggs, this mousse is the right recipe for you.
Depending on the method of preparation, a chocolate mousse can be even very thick and creamy, which is exactly what this mousse is. Its rich taste comes from the dark chocolate, and the dense and creamy texture is why marshmallows are used. The marshmallows also help the mousse set up quicker, so you can serve it up after only 4 hours.


Ingredients
200 grams miniature marshmallows
100 ml hot water
20 grams unsweetened cocoa powder
50 grams unsalted butter
100 grams dark chocolate, at least 70% cocoa
50 ml Kahlúa (optional)
150 ml heavy cream


Take a heavy-bottomed saucepan and place it over medium heat. Add in the marshmallows and the water, and melt them together, stirring often. Sift in the unsweetened cocoa powder, and mix it in very well, then add the butter, and let it melt slowly into the chocolate batter. Finally, add in the dark chocolate, and Kahlúa (if using), and melt it in, whilst stirring constantly, until the batter becomes smooth and silky. Remove the saucepan from the heat, and let it cool down at least to room temperature, but do not place it in the refrigerator.
Once it has sufficiently cooled down, so it doesn't melt the cream, take a large bowl (glass or metal works best), pour in the heavy cream, and whip it until stiff peaks form. Very gently fold the cream into the chocolate batter, being careful not to overmix and deflate the mousse, and immediately divide it between four small serving glasses, then place them in the refrigerator for at least 4 hours, preferably overnight. The longer you chill the mousse, the thicker the texture will be. When ready to serve, top with some additional freshly whipped cream, and a dusting of cocoa powder. Yields 4 servings.

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