Chocolate Mousse With Marshmallow Topping 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!

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift sugar and cocoa powder together into a large mixing bowl.
• Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
• Stir until melted, 2-3 minutes and remove from heat.
• Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
• Stir until the frosting is smooth and satiny.

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

MARSHMALLOW TOPPING

Steps:

• In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
• In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
• With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.

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.

CREAMIEST CHOCOLATE MOUSSE

Steps:

• Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
• In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
• In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
• Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.