Easy Chocolate Mousse
This mousse makes a simple and quick alternative to expensive premade pudding. For brown-bag lunch treats, pour individual servings into clean yogurt containers.
1 1/2 cup miniature marshmallows
1/3 cup milk
1 cup milk chocolate kisses or semisweet chocolate morsels
3/4 cup whipping cream
1/8 tsp almond extract
4 milk chocolate kisses, optional
Heat marshmallows and milk in a small saucepan over low heat, stirring continually until marshmallows melt, about 2 minutes. Remove from heat.
Chop chocolate kisses; add to marshmallow mixture in saucepan. Heat over low heat, stirring continually, until chocolate melts, about 2 minutes; let stand at room temperature until cooled.
Beat whipping cream with an electric mixer until stiff. Set half aside. Fold the chocolate mixture into half of the whipped cream. Spoon into 4 dessert or parfait glasses.
Fold almond extract into remaining whipped cream; spoon onto chocolate mixture. Top each serving with a chocolate kiss. Chill until serving time.
When melting chocolate, spray the saucepan or double boiler with cooking spray. The melted chocolate will pour right out. To speed whipping the cream, make sure both the mixing bowl and beaters are well chilled.