Chocolate Marsh Mousse

Mouse is a light yet rich dessert that is beaten until airy. The word mousse means foam in French.
Its origin is believed to have come from France and it is agreed that it was created as a speciality of French chefs in the late 1800s.
Though it originated from France the first written record of Chocolate mousse was in the United States from a Food Exposition in 1892.
Chocoalte Mousse is made using egg white and gelatin. I was thinking to give it a different touch, I used Marshmallow instead of Egg white and gelatin and named it Chocolate Marshamllow Mousse.

INGREDIENTS

Marshmallows  -  1 cup
Softened unsalted butter  -  50gms
Chocolate chopped  -  1 cup
Whipping cream  -  1 cup
Hot water  -  1/4 cup


METHOD

Put the marshamllows, butter, chocolate and hot water in a pan.
Keep stirring it on low flame to melt everything.

Remove from heat after its is melted and allow it to cool.

In the mean time whip the whipping cream using a blender to form a heavy thick cream.

Now add this thick cream to the cooling chocolate mixture and mix well until a smooth mixture is formed.

Pour it into small cups and allow it to cool in the fridge for about 2-4 hours.
Top it up with fresh fruits and serve chilled.