I present a rich, creamy chocolate mousse infused with melted marshmallows for a delightful holiday twist. It’s elegant yet simple, and perfect for serving in small cups or piping decoratively.
Why I’ll Love This Recipe
I love this mousse because it combines the light, airy texture of classic mousse with the sweet, pillowy charm of marshmallows. The method is forgiving, and once it chills, it whips into something gorgeous and decadent. It makes a special dessert without needing complicated steps or exotic ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3.5 oz Campfire marshmallows
½ cup heavy cream
½ cup whole milk
¾ cup dark chocolate chips (choose a good‑quality chocolate)
(Optional seasonal twist) 1 pinch cinnamon
(Optional seasonal twist) 1 pinch allspice
Directions
In a saucepan, combine the marshmallows, milk, and heavy cream over low heat. Gently melt them together, stirring often so nothing burns or sticks.
Once the marshmallows are melted and the mixture is smooth, pour that hot mixture over the dark chocolate chips. Whisk continuously until the chocolate is fully melted and the mixture is smooth and uniform. It should thicken a bit.
Let it cool completely (chill in the refrigerator) — it will set further as it cools. Allow at least 1 to 2 hours or until the mixture is fully cold and thickened.
When the mixture is chilled and set, whip it for 3 to 4 minutes using a large balloon whisk or an electric mixer. You’ll see it lighten and increase in volume.
Transfer the mousse into serving dishes or pipe it into cups or glasses. Serve immediately or chill further before serving.
Servings and Timing
Yield: About 4 to 6 small servings (depending on portion size)
Prep time: ~10 minutes (melting and assembly)
Chill time: 1 to 2 hours
Whip & finish time: ~3 to 4 minutes
If needed, you can allow extra chilling time to ensure it’s completely set before whipping or serving.
Variations
For a more festive flavor, I sometimes stir in a pinch of cinnamon or allspice to the chocolate‑marshmallow mixture before chilling.
I could fold in a bit of whipped cream at the end (after whipping) to lighten the texture further.
To make a flavored version, I might add a drop of peppermint extract, orange zest, or a splash of liqueur (if appropriate) to the melted chocolate mixture before chilling.
For a dairy‑free alternative, I might try substituting coconut cream for heavy cream and a plant‑based milk for whole milk, though I would test the ratios cautiously.
Storage / Reheating
Storage: I keep leftovers covered in the refrigerator. The mousse is best consumed within 2 to 3 days.
Reheating / Re‑setting: There’s no reheating (that would destroy the mousse). If it loses some fluffiness, I gently rewhip it before serving, although over-whipping can cause it to break.
Always keep it cold until serving to preserve the texture.
FAQs
### Can I use mini marshmallows instead of full‑size or Campfire marshmallows?
Yes, I can use mini marshmallows — just measure about 3.5 oz (or the equivalent volume) of minis. They’ll melt similarly, though I watch more carefully to ensure nothing scorches.
### What if the chocolate doesn’t melt fully when I pour in the hot marshmallow mixture?
I gently move the bowl back over very low heat or use a double boiler setup to help melt any residual chunks, whisking steadily until smooth. Avoid too high heat so chocolate doesn’t seize.
### Can I make this ahead of time?
Yes — I can prepare and chill the mousse in advance, then just whip before serving. But I prefer whipping shortly before serving to retain the best texture.
### What kind of chocolate should I use?
I prefer a good quality dark chocolate with at least 60 % cacao for balance and depth. Milk chocolate works but yields a sweeter, less intense flavor.
### Can I freeze this mousse?
I don’t recommend freezing, because freezing and thawing can damage the mousse’s delicate structure. It’s better to keep it refrigerated.
Conclusion
I find this holiday chocolate mousse to be an unexpectedly elegant dessert that’s surprisingly easy to make. The marshmallow melt brings a subtle sweetness and whimsical texture, and after chilling and whipping, it becomes fluffy and luxurious. Whether for a festive gathering or a cozy dinner, it’s a dessert I enjoy sharing and savoring.
