Melted miniature marshmallows are used to lighten and thicken this creamy mousse. Begin preparing it a day before serving.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
Step 2
Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions. Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
Step 3
Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.
