If you get nervous using uncooked egg whites, try this chocolate mousse. I have posted it before but I made it again yesterday and was very pleased with the results. You can change the taste and the consistency by using more or less bitter chocolate and more or fewer marshmallows. The more marshmallows, the sweeter, obviously. Err on making it less sweet as this mousse is very rich and the marshmallows are very sweet. It takes 10 minutes to make including the cooling time for the chocolate and the beating of the heavy cream.
- 8-9 ounces or about 250 grams semi-sweet chocolate, chopped in small pieces
- 1-2 cups marshmallows
- 4 tablespoons butter
- 1/4 cup hot water
- 1 1/2 cup heavy cream
- 1 teaspoon vanilla extract
How to make: Put the butter, chocolate, marshmallows and water in a saucepan at low heat and mix until all the chocolate and marshmallows are melted. Whisk constantly. At the same time, use a mixer to beat the heavy cream and vanilla extract until it forms peaks (like when you make chantilly). Let the chocolate mix cool for a few minutes and fold in the whipped cream. Pour into small containers and refrigerate.
Today, I used 75% cocoa chocolate and only one cup of marshmallows but added one for decoration and, also, because I knew my kids would love the extra sweetness.