Chocolate Mallow Mousse Food

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!

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.

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 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.

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

COFFEE-MALLOW MOUSSE

Steps:

• Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
• When cool, fold in Cool Whip.
• Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
• Chill for 3-4 hours until firm. Unmold onto serving plate.