Melted marshmallows play an unexpected role in this coffee and chocolate mousse. The fluffy marshmallows lighten the mousse mixture and the gelatin in them thickens the mousse as it chills.
- 7 ounces semisweet chocolate, chopped
- 1 cup whole milk
- 4 teaspoons instant decaffeinated coffee granules
- 4 cups miniature marshmallows (about 5 1/2 ounces)
- 2 cups cold whipping
- 1 teaspoon vanilla extract
Preheat the oven to 175 degrees F. Put the chocolate in a heatproof container
and melt it in the oven, 10 to 12 minutes. Remove the chocolate from the
oven as soon as it is melted and stir it smooth. Have ready a serving bowl
with a 2- to 2 1/2-quart capacity.
Heat the milk and instant coffee in a medium saucepan over medium heat until the coffee dissolves. Add the marshmallows and cook, stirring constantly, until the marshmallows dissolve. The mixture will look foamy. Pour the mixture into a large mixing bowl. Put the bowl in the freezer until the mixture is cool, thick, and syrupy, about 10 minutes. Stir the
mixture once to ensure that it cools evenly. The mixture should not set firm.
While the coffee mixture is chilling, put the cream and vanilla in the large bowl of an electric mixer. Beat on medium-high speed until firm peaks form. Whisk the cooled coffee mixture smooth and fold it into the whipped cream.
Reserve 2 tablespoons of the melted chocolate and transfer the remaining melted chocolate to a large bowl. Add 1 cup of the coffee cream mixture to the chocolate and whisk it smooth. Use a large rubber spatula to fold 1 cup of the coffee cream mixture into the chocolate mixture. Pour the remaining coffee cream mixture over the chocolate mixture. Use the rubber spatula to swirl the mixtures together slightly to marbleize them. Pour the mousse into the serving bowl. Dip the ends of a fork in the reserved melted
chocolate and drizzle thin lines of chocolate over the top of the mousse. The mousse is ready to serve or it can be frozen.
Fill 8 stemmed glasses with mousse. Drizzle some melted chocolate over each mousse. To freeze, wrap each glass with plastic wrap, then heavy aluminum foil. Individual glasses of mousse will defrost in about 3 hours.
Double the ingredients and put the mousse in a 4- to 5-quart serving bowl or two 2- to 2 1/2-quart serving bowls.
Freeze the mousse until the top is firm, about 1 hour. Press plastic wrap on the top of the mousse. Gently press heavy aluminum foil over the mousse. Label with date and contents. Freeze up to 1 month.
Defrost the wrapped mousse in the refrigerator, about 5 hours or overnight. Serve the mousse cold. Serve within 2 days. After 2 days some liquid may form on the bottom of the mousse.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
203 calories; 9g total fat; 4mg cholesterol; 27mg sodium; 33g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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