Pudding: Chocolate Marlow

By NicoleS

Ingredients

• Mousse:
• 2 cups mini marshmallows
• 2/3 cup milk
• 6 ounces semisweet chocolate, chopped
• 2 teaspoons vanilla extract
• 1 1/3 cups heavy cream
• Sugared Crackers:
• 4 whole graham crackers
• 1 large egg white, lightly beaten
• 2 teaspoons sugar

Details

Servings 8

Preparation

Step 1

1. FOR THE MOUSSE: Combine the marshmallows, milk, and chocolate in a medium saucepan. Cook, stirring constantly, over medium heat until smooth. Off the heat, stir in the vanilla. Pour the mixture into a medium bowl, cover with plastic wrap, and refrigerate until slightly thickened but not completely set, about 1 hour.


2. With an electric mixer at medium-high speed, beat the cream to soft peaks. Fold the cream into the chocolate mixture until incorporated. Scrape the mixture into a 2-quart soufflé dish. Cover with plastic wrap and freeze until firm, at least 1 hour.


3. FOR THE SUGARED CRACKERS: Adjust an oven rack to the middle position and heat the oven to 350°. Place the graham crackers on a baking sheet, brush the tops with the egg white, and sprinkle with the sugar. Bake until the topping is golden brown, about 6 minutes. Let the crackers cool completely, at least 20 minutes, then break into large pieces.


4. To serve, dip the dish with the frozen mousse into hot water for 30 seconds. Scoop the mousse into individual serving bowls and top with a few pieces of sugared crackers. (The mousse can be frozen for up to 1 month; let the frozen mousse sit at room temperature for 30 minutes before serving. The crackers will keep in an airtight container for up to 4 days.)