Vanilla Marshmallow Fluff Mousse Recipes

VANILLA MOUSSE WITH MARSHMALLOW SAUCE

Steps:

• 1. VANILLA MOUSSE: whip the cream to stiff peaks, sprinkle the sugar slowly as you continue whipping, add the vanilla and finish whipping -- then freeze
• 2. Mom gives no directions on how to freeze it. I have thought it would do nicely in a prepared pie crust (any kind), or in individual cupcake liners in a muffin pan, or it could be piped onto parchment paper and frozen in shapes. It could also be put in a bowl, and dipped out like ice cream later. Alternative: since this is basically just frozen whipped cream, you could buy a pkg of frozen whipped topping, too -- Your choice.
• 3. MARSHMALLOW SAUCE: Put the unbeaten egg white, water and sugar in a double boiler and cook over boiling water for 5 minutes BEATING CONSTANTLY with hand mixer.
• 4. Remove from fire, add the vanilla and marshmallows (cut fine) and continue beating until it makes a smooth sauce.
• 5. There are no directions as to whether to use it hot, warm or cold... but I would think it would be nice used like "hot white fudge" sauce on the mousse.
• 6. NOTE: The original recipe calls for 12 of the large marshmallows cut fine, but I figured it would be easier with the mini marshmallows (or even marshmallow creme). It says to cut them fine... so I don't know if it will be a problem to simply use the minies "as is" or if you will need to chop them smaller to make them melt better.
• 7. NOTE: I thought it was interesting that it said "remove from fire" -- this may be a very old recipe because we would have said remove from burner or stove. Just thinking.

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.

VANILLA MARSHMALLOW FLUFF MOUSSE

Steps:

• In a mixing bowl, combine the fluff with 1/4 cup of whipping cream and the vanilla.
• In another bowl, with a mixer on high speed, beat the remaining 3/4 cup of cream until thick but not stiff. Fold into the fluff mixture.
• Freeze until firm, without stirring and serve.

MARSHMALLOW FLUFF CUPCAKE

Steps:

• Pre-heat the oven to 350F/180C/Gas 4. Line a 12-hole muffin tray with paper cases.
• Beat together the butter and sugar until pale and creamy. Gradually add in the eggs until just combined.
• Add 2 tbsp of Vanilla Marshmallow Fluff and gently fold in the flour, then milk and vanilla extract.
• Divide the mixture into the muffin cases.
• Bake in the oven for 20 minutes until well risen and springy to the touch then cool completely on a wire rack.
• To make the Marshmallow Fluff butter cream frosting, beat together the softened butter, icing sugar and milk until smooth.
• Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.
• Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.

MARSHMALLOW FLUFF CHOCOLATE MOUSSE

Steps:

• IN the top of a double boiler over simmering water, melt the chocolate.
• Remove from heat and combine with marshmallow fluff. Stir in 1/4 c of the heavy cream and the vanilla.
• In another bowl, with an mixer on high speed, beat the remaining 3/4 c of cream until thick but not stiff. Fold into the fluff mixture.
• Freeze until firm without stirring.
• Serve.