MY MOTHER'S MARSHMALLOW CHOCOLATE MOUSSE RECIPE

This is the kind of recipe that you never need to write down – you’ll be reminded of it every time you walk down the chocolate aisle and, for some reason, you’ll always have the ingredients in your kitchen.

By Jan-Hendrik van der Westhuizen

MY MOTHER’S MARSHMALLOW CHOCOLATE MOUSSE

Ingredients

  • 200g dark chocolate, broken into pieces (optional to use 1 dark and 1 milk chocolate)
  • 300 g pack pink and white Marshmallows
  • 2 x 220ml cans evaporated milk (one can chilled)

Method

  1. Break the chocolate into pieces and put into a large glass bowl with the marshmallows.
  2. Pour one can evaporated milk over the mixture and microwave at a medium heat stirring every 2-3 minutes so the chocolate does not burn.
  3. Keep heating until the chocolate has melted and the combination is a smooth liquid. Allow to cool slightly.
  4. In a separate bowl, whisk the chilled can evaporated milk until frothy and stiff.
  5. Using a metal spoon, fold the melted chocolate and marshmallows into the beaten, evaporated milk.  Make sure not to over-mix, as it needs to create a top layer which is light and fluffy. 
  6. Chill for at least 3 hours before serving.

Enjoy!

xJH

Originally published 18 April 2013