By NICOLE MARSHALL MIDDLETON Food Writer on Feb 10, 2012, at 4:35 PM Updated on 2/15 at 12:14 PM
TASTE
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No Valentine’s Day collection of chocolate recipes would be complete without a mousse in attendance.
Simple and straightforward, mousse hits that chocolate spot. And a little is enough to satisfy.
This recipe uses marshmallows and the writer suggested topping it with a toasted marshmallow.
But raspberries, chocolate-covered coffee beans and chocolate shavings are other options.
Check back for the final four chocolate recipes in our countdown to Valentine’s Day.
Amazing Mousse
¾ cup milk
4 cups mini-marshmallows
3 ounces bittersweet chocolate, finely chopped
¾ cup heavy cream
1 teaspoon vanilla
1. Melt marshmallows and chocolate: Combine milk, marshmallows, and chocolate in medium saucepan over low heat, whisking constantly until marshmallows and chocolate are melted. Pour into medium bowl and set bowl over larger bowl of ice water. Let stand, whisking often, until mixture is cool and thickened, 15 to 20 minutes.
2. Beat cream: Using electric mixer, beat cream and vanilla in bowl until cream just holds stiff peaks.
3. Finish mousse and chill: Fold chocolate mixture into whipped cream, leaving a few streaks. Spoon into dessert cups or goblets and refrigerate for at least 6 hours or up to 2 days.
- From Cook’s Country, by Lauren Chattman
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