Chocolate-Covered Marshmallow Mousse Squares

by

Chocolate-Covered Marshmallow Mousse Squares

Indulgent, airy, and rich, these mousse squares have a delicate marshmallow-mousse interior coated in a crisp chocolate shell. Perfect for dessert platters, gifts, or a special treat.

Ingredients (Makes about 16 squares)

For the Mousse Filling

  • 1 cup (240 ml) whole milk

  • 1 ½ cups (150 g) mini marshmallows (white)

  • 4 oz (115 g) semisweet chocolate, finely chopped

  • 1 tablespoon unsweetened cocoa powder

  • 1 teaspoon gelatin powder, bloomed in 1 tablespoon cold water

For the Chocolate Coating

  • 8 oz (225 g) milk or dark chocolate melting wafers

  • 1 tablespoon coconut oil (helps coating stay smooth and snap cleanly)

Instructions

1. Prepare the Cocoa Base

  1. In a small saucepan over medium-low heat, combine the milk and cocoa powder.

  2. Whisk gently until the cocoa dissolves and the milk is steaming but not boiling.

2. Melt the Marshmallows and Chocolate

  1. Add the mini marshmallows and chopped chocolate to the warm milk.

  2. Stir constantly with a whisk until the marshmallows and chocolate are fully melted and the mixture is silky smooth.

3. Add the Gelatin

  1. Remove the pan from heat.

  2. Stir in the bloomed gelatin while the mixture is still hot.

  3. Whisk vigorously for 1 minute to ensure the gelatin is fully incorporated and to introduce tiny air bubbles for a light, porous texture.

Tip: For an even airier texture, you can whip the mixture with a hand mixer for 1–2 minutes before pouring into the mold.

4. Set the Mousse

  1. Line an 8×8 inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal.

  2. Pour the mousse mixture into the dish and tap lightly on the counter to level it.

  3. Refrigerate for at least 4 hours, or until firm to the touch.

5. Cut into Squares

  1. Lift the mousse block from the dish using the parchment overhang.

  2. Use a sharp, warm knife to cut the block into equal squares.

  3. Wipe the knife clean between cuts for crisp, clean edges.

6. Dip and Coat

  1. Melt the chocolate wafers and coconut oil in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.

  2. Using a fork, dip each mousse square into the melted chocolate.

  3. Shake off excess chocolate and place the squares on parchment paper.

  4. Let the coating harden at room temperature, or refrigerate for 5 minutes.

Pro Tips for Perfection

  • Airier Texture: Whipping the chocolate-marshmallow mixture slightly before setting creates a more porous interior, similar to a premium aerated chocolate bar.

  • Clean Edges: Warm your knife slightly and wipe it after each cut to maintain perfect square shapes.

  • Chocolate Shell: Adding coconut oil to the melted chocolate ensures a smooth finish that snaps when bitten.

  • Storage: Keep the mousse squares in an airtight container in the refrigerator for up to 5 days.

Leave a Comment