To welcome me home after my trip to St. Louis, The Astronomer prepared a four-course feast for dinner. We started off with a fragrant tarragon and artichoke dip paired with crackers, then moved on to potato leek soup. The main course was red bell peppers stuffed with savory goodness. For dessert, The Astronomer prepared this light-as-can-be chocolate-marshmallow mousse. The mousse was so lovely that I felt compelled to make some more as soon as we finished off the first batch. Warning: chocolate-marshmallow mousse can be a highly addictive substance. Proceed with caution.
- 4 cups mini marshmallows (about 6 ounces)
- 3/4 cup whole milk
- 3 ounces bittersweet chocolate, chopped fine
- 3/4 cup heavy cream, chilled
- 1 teaspoon vanilla extract
Cook the marshmallows, milk, and chocolate in a medium saucepan over low heat, whisking constantly, until melted and smooth, about 4 minutes.
Transfer the mixture to a medium bowl and set inside a larger bowl of ice water. Let stand, whisking often, until cool and thickened, 15 to 20 minutes.
Whip the cream and vanilla with an electric mixer on low speed until frothy, about 1 minute. Increase to high speed and continue to whip until soft peaks form, 1 to 3 minutes.
Fold the whipped cream into the chocolate mixture, leaving just a few streaks.
Spoon into wine glasses or goblets, cover with plastic wrap, and refrigerate until set before serving, about 6 hours. After being spooned into the wine glasses, the mousse can be covered with plastic wrap and refrigerated for up to 2 days before serving.
To serve, garnish the glass with dollops of fresh whipped cream, sprigs of fresh mint, and fresh berries.
Serves 6 to 8.
Recipe from The America’s Test Kitchen Family Cookbook