Sunday, September 21, 2008

Easy coffee or chocolate mousse

This mousse has no eggs. The mousse texture comes from marshmallows. The original recipe was a chocolate mousse. I altered the recipe for a no-chocolate version. Both versions are included in the recipe. You can garnish the mousse with a couple of toasted marshmallows, though that's probably better for the chocolate version. I would garnish the coffee version with a dollop of whipped cream and a dash of instant coffee flakes.

3/4 cup milk
4 cups mini marshmallows
3 oz bittersweet chocolate, chopped
OR 4 tsp instant coffee dissolved in 1/4 cup water (more or less coffee, to taste)
3/4 cup heavy cream
1 tsp vanilla extract

Put the milk, marshmallows, and either chocolate or coffee solution in a large saucepan. Cook over low heat, stirring constantly, until marshmallows are melted.

Set the saucepan into a frying pan filled with ice water, to allow it to cool. Whisk periodically as it cools.

In the meantime, combine heavy cream and vanilla in a small bowl and make whipped cream, using an electric mixer. If you are using whipped cream as garnish, reserve a few tablespoons.

When the marshmallow mixture is cool and thickened (10-15 minutes), add the whipped cream and stir. Spoon into dessert cups and refrigerate until set, about 6 hours.

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