Mousse, pronounced 'moos' is a sweetened dessert with whipped cream as a base, often stabilized with gelatin and chilled in a mould. The French word Mousse means 'foam'.
Almost all mousse recipes use eggs to give the airiness and lightness to mousse, but this recipe substitutes it with marshmallows. Marshmallow is a sugar candy made using sugar, gelatine and corn syrup to a spongy consistency and then shaped into small cylindars or square shapes and then coated with corn starch.
Marshmallows are available in supermarkets, duty free shops (in India) and in hill stations (like kodaikanal) where it is home made.
1) If you cant find pure dark chocolate, use dark chocolate compound, like Morde.
2) The cream used here is dairy cream and not non dairy whipping cream.Use cream with atleast 35 % fat for a rich taste. Milky mist has 39 % fat. Amul cream can also be used.
3) If marshmallows are not chopped to small pieces, it will not melt properly.
4) If you are not a coffee fan, just omit it and proceed. Children would prefer it without coffee.
Quantity | Name |
---|---|
150 Gms. | Marshmallows |
50 Gms. | Butter (saltless) |
250 Gms. | Dark chocolate |
1 Tsp. | Instant coffee granules |
60 Ml. | Boiling water |
300 Ml. | Double cream |
1) Keep butter outside the fridge to soften it.
2) Chop marsmallows into small pieces.
3) Heat butter, marshmallows, chocolate and water together on a low heat till marsmallows melt. Stir gently every now and then. Remove from fire and add coffee.
4) Whip cream till thick and fold into chocolate mixture gently. Mix to get a smooth texture.
5) Pour into bowls cover with cling wrap and keep in the fridge to chill for about 2 hours.
Serve chilled as it is or with a fruit sauce. This mousse has a satiny smooth texture.