Prep 20 mins
Cook 2 hrs
I've refrained from calling it a mousse because I know mousse connoisseurs will claim "there's no eggs, it's not a mousse!" But it comes out rich and velvety like any real mousse. A note about the portions: I said it makes enough for four, but I used martini glasses to serve it in and it didn't quite fill them as much as I would have liked. So depending on the size of what you're using to serve the mousse-like dessert in, you might want to make sure you have enough whipped cream to add some on top. It also tends to be a bit rich, so you may be happy with smaller portions, also. From the Hersheys website.
- 3 cups miniature marshmallows
- 1⁄2 cup milk
- 1⁄4 cup cocoa powder
- 1⁄2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup cold whipping cream
- 1⁄4 cup powdered sugar
- 1⁄2 cup semi-sweet chocolate chips (optional)
- Place marshmallows, milk and cocoa into a small pot over medium-low heat. Whisk constantly and make sure the marshmallows don't burn to the bottom of the pot until marshmallows have completely melted.
- Add chocolate chips slowly, whisking continuously until chocolate chips have melted.
- Stir in vanilla. Set aside and let cool, whisking occasionally to prevent formation of a skin.
- In a medium bowl, beat whipping cream and powdered sugar until stiff; fold into cooled chocolate mixture.
- If desired, fold in chocolate chips. Spoon into dessert bowls, wine glasses or martini glasses and freeze for several hours or until firm.
This was fun and easy to make! It was a little tricky timing everything and it was much sweeter than anticipated, but it was a huge hit! I put the mixture into martini glasses with a dollop of cool whip and sprinkled it with cocoa powder and chocolate chips for decoration.