Chocolate Mallow Mousse Recipes

EASY 3-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
• Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and grated chocolate, if desired.
• Enjoy!

WORLD'S EASIEST CHOCOLATE MOUSSE IN A COOKIE BOWL

Steps:

• For the mousse: Use the double boiler method to melt the chocolate. Fill a pot with approximately 2 inches of water and bring to a simmer over medium-low heat.
• Place the chocolate in a heatproof bowl on top of the pot, making sure the bowl does not touch the water in the pot. Heat, stirring with a spatula, until the chocolate is melted, smooth and shiny. Allow to cool for 5 minutes.
• Meanwhile, pour the cream into a bowl and whip with a handheld mixer until soft peaks form. Carefully fold the chocolate into the cream until fully incorporated. Add the mousse to a pastry bag or resealable plastic bag. Refrigerate for 30 minutes to set.
• For the cookie bowls: Preheat the oven to 350 degrees F. Spray nonstick cooking spray into the cups of a 12-cup standard muffin tin.
• Press about 2 1/2 tablespoons of cookie dough into each cup of the muffin tin, pressing the dough in the bottom and up the sides. Bake until the edges are golden brown but the centers are still soft, 14 to 16 minutes. If the centers of the cookie cups don't fall a bit when you remove the tin from the oven, use the bottom of a measuring cup or a small bowl to press the centers down. Cool in the tin for 5 minutes.
• When ready to enjoy, pipe the mousse into each cookie bowl and top with berries and shaved chocolate if desired.

EVERYONE LOVES IT CHOCOLATE MOUSSE

Steps:

• Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
• Beat egg yolks, one at a time, into the chocolate mixture.
• Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
• Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
• Chill in refrigerator until set, about 2 hours.

CHOCOLATE MOUSSE

Steps:

• In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
• With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
• Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

CHOCOLATE MALLOW MOUSSE

Steps:

• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in 1-1/2 cups each of the whipped topping and marshmallows. Spoon into 1-1/2-quart serving bowl.
• Refrigerate at least 1 hour. Garnish with remaining 1/2 cup whipped topping and marshmallows.

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• 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.

CHOCOLATE MOUSSE WITH MARSHMALLOW TOPPING

Steps:

• MIX pudding and milk in a medium bowl according to directions on box
• PLACE in refrigerator until set, about 10 minutes
• FOLD in COOL WHIP Whipped Topping and mixture is completely combined
• BEAT ingredients for topping until smooth
• FILL glasses about 2/3 full with Mousse. TIP - use a plastic resealable bag for smaller glasses
• PLACE back in refrigerator
• DRAIN and rinse cherries and pat dry. TIP - the chocolate will stick better if they are dry
• MELT chocolate in microwave for 30 seconds, stir and heat additional time as needed
• DIP cherry in chocolate and place on wax paper until set
• Optional
• If you want to add graham cracker crumbs, dip cherry in chocolate then in crumbs and let set. You can also add white chocolate to the cherries if you like.
• ADD Marshmallow Topping on the mousse cup and top with Chocolate Covered Cherry

S'MORES CHOCOLATE MOUSSE

Steps:

• Crust: Preheat oven to 350 degrees. On a parchment-lined rimmed baking sheet, arrange eight 3-by-3-inch round ring molds. In a food processor, pulse graham crackers until finely ground. Add flour, salt, butter, and sugar; pulse to combine. Transfer mixture to another rimmed baking sheet and bake 10 minutes. Using a bench scraper or metal spatula, coarsely chop until no large clumps remain. Bake 10 minutes more. Remove and chop again; set aside to cool.
• Meanwhile, melt milk chocolate in a small heatproof bowl set over (not in) a pot of simmering water. Transfer graham cracker mixture to a large bowl. Add melted milk chocolate and stir to combine. Add 1/4 cup to each ring mold and press with a small spoon to pack tightly. Refrigerate until set.
• Mousse Filling: In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes. Melt semisweet chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved. Remove from heat; add egg yolks and whisk until well combined. Let cool to room temperature.
• In a large bowl, whisk together egg whites and salt until stiff peaks form. Whisk one-third of egg-white mixture into semisweet-chocolate mixture; gently fold in remaining egg-white mixture. Gently fold in whipped cream. Divide mousse evenly among ring molds (about 1/4 cup each). Refrigerate until set, at least 2 hours.
• Meringue Topping: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Add cornstarch and vanilla. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
• Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe on top of mousse to fill mold. Using a small offset spatula, smooth meringue to make it flush with top of mold.
• Refrigerate until set, about 1 hour. Let stand at room temperature 5 minutes. To unmold, place ring mold on top of a narrow glass or spice jar; gently pull mold down. If necessary, briefly torch sides of molds with a kitchen torch to loosen (be careful not to overheat). Transfer to a heatproof plate. Repeat process with remaining molds. Use kitchen torch to brown tops of meringues. Serve immediately.

MARSHMALLOW FLUFF CHOCOLATE MOUSSE

Steps:

• IN the top of a double boiler over simmering water, melt the chocolate.
• Remove from heat and combine with marshmallow fluff. Stir in 1/4 c of the heavy cream and the vanilla.
• In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff. Fold into the fluff mixture.
• Freeze until firm without stirring.
• Serve.