Chocolate and marshmallow mousse – quick and easy dessert! Gluten free too!

Ok, so it’s New Year’s Day, everyone wants dessert but you really aren’t feeling all that energetic, this is virtually instant and is really easy.  I used blue marshmallows for this, but the colour doesn’t matter, I just happened to have some gluten free marshmallows leftover from my Halloween Frog Cheesecakes!

This will serve four, or more if you put a bit less in each dessert bowl.

Chocolate and marshmallow mousse - gluten free

Chocolate and marshmallow mousse – gluten free

150g gluten free marshmallows

50g butter

200g chopped dark chocolate, or chocolate melts

1/4 cup water

300ml thickened cream

 

Place everything but the cream in a large, heavy based pan and put on a medium heat.  Stirring frequently, to make sure nothing sticks to the bottom, stir until the chocolate and marshmallows have melted together and the mixture is smooth.  Place in fridge until it cools to room temperature, at least half an hour.  Don’t leave it too long or it might start to set. (The gelatine in the marshmallows will still be active).

Beat the cream until stiff peaks form, then gently fold the chocolate mixture through.  Spoon into serving dishes and top with whatever you fancy.  (I didn’t even bother with fruit – with all the sugar in the marshmallows there is no way of kidding myself this is a healthy dessert, and after the excesses of Christmas? I topped it with chocolate sprinkles, I will start eating the healthier foods soon….

 

Triple chocolate mousse

This is lovely and refreshing, rich without being too heavy.  You can either do it with “bookended” milk chocolate mousse, or with dark, white and milk.  I did the latter, but as the berry sauce covers most of the bottom you really can’t see it.  I am not a great photographer, but it was REALLY yummy.

Triple Chocolate Mousse

Triple Chocolate Mousse

 

200g dark chocolate, cut into pieces or use melts

250g white chocolate, cut into pieces or use melts

250g milk chocolate, cut into pieces or use melts

3/4 cup milk

2 tsp powdered gelatine

900ml thickened cream

125g mixed berries

1 tsp sugar

1 tbsp water

 

You will need a large mould – about 7 cups.  I used a silicone bundt mould – I like silicon because you can unmould easier.  If you don’t have silicone, line your mould with plastic wrap. (And don’t let your other half near the mould at unmoulding time, as a bit of rough handling does not go well!)

Melt the dark chocolate in a microwave safe bowl in the microwave – use 30 second bursts twice, shaking each time the microwave finishes.  The last time, try about 20 seconds and stir vigorously.  If the chocolate doesn’t beat smoothly, try just a few more seconds, not too long or it will sieze.  Once it is smooth, leave it to cool a little.  Put 1/4 cup of the milk in a microwave safe jug and heat for 15 seconds.  Sprinkle 1/2 tsp of gelatine over the milk, and mix vigorously until dissolved.  Leave aside for a few minutes.

Beat all the cream in a mixer until soft peaks form.  Mix the milk & gelatine mixture into the chocolate.  Once the cream is ready and the chocolate has cooled a little, spoon 1/3 of the beaten cream into the chocolate and fold gently.  Once combined, pour into the mould and put in the fridge for an hour.  Put the unused cream in the fridge also.

 

Repeat the process with the white chocolate, however use 1 tsp of gelatine in this layer, as it is in the middle you want it to set well to separate the two chocolate mousses.  Put everything back in the fridge for an hour.

Repeat the process with the milk chocolate and remaining milk, gelatine and cream.  Put in the fridge for at least four hours, preferably overnight.

 

When ready to serve, combine the berries, sugar and water in a small pot and boil until the berries are breaking up and a little of the water has evaporated.  Let cool for a couple of minutes, then spoon the berries over the top and pour the liquid all around.