Mocha Marble Mousse



Melted miniature marshmallows are used to lighten and thicken this creamy mousse. Begin preparing it a day before serving.

1 cup milk (do not use low-fat or nonfat)
4 teaspoons instant coffee powder
4 cups miniature marshmallows
2 cups chilled whipping cream
1 teaspoon vanilla extract
7 ounces semisweet chocolate, chopped

1.   Combine milk and coffee powder in heavy medium saucepan. Stir over medium heat until coffee dissolves. Add marshmallows; stir until marshmallows melt and mixture is smooth, about 3 minutes. Pour into large bowl. Let stand at room temperature until cool but not set, whisking occasionally, about 1 hour.
2.   Beat cream and vanilla in medium bowl until stiff peaks form. Fold 2 1/2 cup whipped cream into coffee mixture. Fold remaining cream into coffee mixture in 2 additions.
3.   Stir chocolate in top of double boiler over simmering water until melted. Turn off heat. Pour melted chocolate into large bowl, reserving 1 tablespoon in top of double boiler for garnish. Cool chocolate to lukewarm. Whisk 1 cup coffee mousse into chocolate in bowl. Gently fold 1 more cup coffee mousse into chocolate mixture. Pour remaining coffee mousse over. Using large spatula, gently swirl to create marbled effect.
4.  Spoon mousse into 6 goblets. Rewarm reserved 1 tablespoon chocolate in top of double boiler over simmering water if necessary. Drizzle chocolate over each dessert. Cover and chill overnight.

Serves 6.

Bon Appétit
March 1995