Chocolate Mousse With Marshmallow Topping Recipes

Steps:

• In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
• Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
• Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
• Top with whipped cream and grated chocolate, if desired.
• Enjoy!

Steps:

• MIX pudding and milk in a medium bowl according to directions on box
• PLACE in refrigerator until set, about 10 minutes
• FOLD in COOL WHIP Whipped Topping and mixture is completely combined
• BEAT ingredients for topping until smooth
• FILL glasses about 2/3 full with Mousse. TIP - use a plastic resealable bag for smaller glasses
• PLACE back in refrigerator
• DRAIN and rinse cherries and pat dry. TIP - the chocolate will stick better if they are dry
• MELT chocolate in microwave for 30 seconds, stir and heat additional time as needed
• DIP cherry in chocolate and place on wax paper until set
• Optional
• If you want to add graham cracker crumbs, dip cherry in chocolate then in crumbs and let set. You can also add white chocolate to the cherries if you like.
• ADD Marshmallow Topping on the mousse cup and top with Chocolate Covered Cherry

Steps:

• In a blender, combine chocolate, sugar, and pinch of salt. In a small saucepan, bring milk to a simmer, then transfer to blender. Let stand 1 minute. Blend on high until smooth, 1 minute. Add egg whites and peppermint extract and blend on high until well combined, 1 minute. Divide evenly among four 6-ounce dessert cups. Chill until just set, 6 hours or up to overnight.
• Just before serving, beat cream until soft peaks form. Dollop each cup with whipped cream and sprinkle with peppermint candies.

Steps:

• In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, 5 minutes.
• In a small, heavy saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into mixture. Boil (DO NOT STIR) until syrup register 235 (soft-ball stage), about 10 minutes. Pour into gelatin.
• With the whisk attachment, beat mixture on high until soft peaks form, about 7 minutes. Add vanilla and use immediately.

Steps:

• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in 1-1/2 cups each of the whipped topping and marshmallows. Spoon into 1-1/2-quart serving bowl.
• Refrigerate at least 1 hour. Garnish with remaining 1/2 cup whipped topping and marshmallows.