140 gr. / ½ bag (5 to 5¼ oz.) of mini marshmallows
¼ cup confectioner's sugar
Pinch of salt
1 tsp espresso powder
½ tsp vanilla extract
Strawberries for garnishing
Instructions/ Εκτέλεση
For the Chocolate Mousse
Boil the milk.
In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
Incorporate and put aside.
In your mixer bowl pour the heavy cream and confectioner's sugar and whisk with the wire whip until it becomes thick as a Greek yogurt.
Slowly, slowly add it to the chocolate batter and incorporate.
If you will use it immediately put it in the freezer for half an hour to 1 hour.
If you are going to use it the next day put it in the fridge.
For the Mocha Mousse
In a saucepan put everything except the vanilla extract.
Simmer gently and stir until the marshmallows are melted.
Remove from heat and add the vanilla extract and stir.
Pour the filling in a bowl and place it in the fridge for at least 1 hour or until it is chilled.
Serve by putting first the chocolate mousse and then the mocha. Garnish with strawberries. You can cut more strawberries and add them to the chocolate mousse.
Notes/ Σημειώσεις
Recipe for the mousse adapted from Nectaria Pantazopoulou
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/chocolate-mocha-mousse-with-strawberries/