Nutella Marshmallow Mousse

 from the The Art of Dessert         

Makes 4 servings
Allergy Note: contains nut and dairy ingredients

4 ounces marshmallows (about 2 cups of mini marshmallows or 16 large marshmallows)*
1/4 cup whole milk**
6 tablespoons Nutella chocolate-hazelnut spread
1 cup heavy whipping cream

Using a strainer, rinse the mini marshmallows over cold running water. (Why rinse the marshmallows? It removes the cornstarch and powdered sugar on the outside. Skip this step and you won't have a smooth and silky mousse. Trust me.) In a microwave-safe bowl, combine marshmallows, milk and Nutella. Microwave for 1 to 2 minutes. Mix until smooth. Set aside to cool.

In another mixing bowl, beat the whipping cream to soft peaks. Take 1/4 of the whipped cream and mix it into the Nutella mixture. Gently fold in the rest of the whipped cream. Transfer into margarita glasses, goblets or ramekins. (I left mine in the bowl over night.  The two days I scooped some into a plastic pastry bag and piped it into mini shot glasses.) Cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with whipped cream, shaved chocolate or fruit.  (This keeps nicely for several days in the fridge, making it a great make ahead dessert!)

To make the chocolate filigree heart:
Draw the heart design on a piece of parchment paper. Turn the parchment paper over and place it on a flat surface. Melt some dark chocolate (I used white chocolate which I had in a squeeze bottle.) and pour it into a pastry bag with a small round tip or a cornet (parchment paper cone). Pipe the chocolate onto the heart design and let it set.

*Note:  I used homemade marshmallows.                                   **Note:  I used 2% milk.

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