7 ounces semisweet chocolate, chopped
1 cup whole milk
4 teaspoons instant decaffeinated coffee granules
4 cups miniature marshmallows (about 5-1/2 ounces)
2 cups cold whipping cream
1 teaspoon vanilla extract
1. Preheat the oven to 175 F. Put the chocolate in a heatproof container and melt it in the oven, 10 to 12 minutes. Remove the chocolate from the oven as soon as it is melted and stir it smooth. Have ready a serving bowl with a 2- to 2 1/2-quart capacity.
2. Heat the milk and instant coffee in a medium saucepan over medium heat until the coffee dissolves. Add the marshmallows and cook, stirring constantly, until the marshmallows dissolve. The mixture will look foamy. Pour the mixture into a large mixing bowl. Put the bowl in the freezer until the mixture is cool, thick, and syrupy, about 10 minutes. Stir the mixture once to ensure that it cools evenly. The mixture should not set firm.
3. While the coffee mixture is chilling, put the cream and vanilla in the large bowl of an electric mixer. Beat on medium-high speed until firm peaks form. Whisk the cooled coffee mixture smooth and fold it into the whipped cream.
4. Reserve 2 tablespoons of the melted chocolate and transfer the remaining melted chocolate to a large bowl. Add 1 cup of the coffee cream mixture to the chocolate and whisk it smooth. Use a large rubber spatula to fold 1 cup of the coffee cream mixture into the chocolate mixture. Pour the remaining coffee cream mixture over the chocolate mixture. Use the rubber spatula to swirl the mixtures together slightly to marbleize them. Pour the mousse into the serving bowl. Dip the ends of a fork in the reserved melted chocolate and drizzle thin lines of chocolate over the top of the mousse. The mousse is ready to serve or it can be frozen.
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