Easy Peasy Chocolate Mousse
This easy chocolate mousse has the most perfect light and fluffy texture.
- 3 cups mini marshmallows
- 2 cups heavy cream divided
- 1 cup semisweet chocolate chips
- 1 Tbsp Dutch process cocoa powder
- 1 tsp espresso powder optional
- 1/2 tsp fine sea salt
- 2 tsp pure vanilla extract
Place marshmallows, 3/4 cup cream, chocolate, cocoa and espresso powders and salt in a medium saucepan over medium heat and cook until melted and smooth, stirring frequently. Transfer to a large mixing bowl and let cool to room temp.
In a stand mixer fitted with the whisk attachment, or in a bowl with a handheld mixer, whisk the remaining cream and vanilla on medium to medium high speed until stiff peaks form.
Gently fold the cream into the cooled chocolate mixture in three additions until combined.
Transfer to six 6-ounce ramekins and serve immediately with additional whipped cream or refrigerate until chilled.