Marshmallow Nutella Mousse Recipes

NUTELLA MOUSSE (WITH MARSHMALLOWS)

Steps:

• Add marshmallows, cream, milk, butter to a pan and bring it to a boil.
• Reduce the flame and cook till the marshmallows have dissolved into the milk mixture. The texture should be thick - like that of a custard.
• Add nutella and mix well. Taste and add more if required. Mix it and let it cool a bit.
• Add some whipped cream and fold it into the mixture.
• Add some nutella at the bottom of a serving glass. Add the mousse filling. Top it off with some more nutella.
• Cover the glasses and let it set in the freezer for an hour or two.
• Serve cold. This stays well in the refrigerator for up to 1 week.

MARSHMALLOW NUTELLA MOUSSE

Steps:

• 1. Rinse marshmallows under cold running water in a strainer- it is important to do this so the cornstarch is removed, and ensures a smooth texture.
• 2. In a microwave safe bowl, combine marshmallows, milk, and nutella. Microwave 1-2 minutes. Keep an eye on them, marshmallows puff up in the microwave ;) Use a beater to mix until smooth.
• 3. In another bowl, beat whipping cream to soft peaks.
• 4. Mix 1/4 of the now whipped cream in with the nutella mixture. Then gently fold the rest of the whipped cream in.
• 5. Transfer into serving dishes, and cover with plastic wrap. Refrigerate 2-3 hours before serving.
• 6. Top with cool whip, whipped cream or anything you can think of!

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.