Rocky Road Mousse Cups

August 26th, 2015

Rocky road is one of my favorite fun flavors when it comes to ice cream. My ultimate go-to flavor is either coffee or cookies ‘n’ cream, but when I’m feeling a little out of the ordinary I will choose rocky road ice cream if it is available. Thus, that is how these rocky road mousse cups came about. I originally planned for chocolate pudding, but switched it up by adding some toasted, chopped almonds and marshmallows. I couldn’t help it but I had to torch the marshmallows for some added effect. 

My only regret is not making a double batch of these!

Rocky Road Chocolate Mousse

¼ C sugar
1 ½ tsp cornstarch
pinch of salt
⅛ C cocoa powder
1 C milk
2 yolks
2 tsp butter
½ tsp vanilla extract
½ C heavy cream
½ C crushed almonds, toasted
½ C – 1 C mini marshmallows

Y= enough for four 3-oz cups (Recipe can be doubled)

Directions

1. In a saucepan, whisk together sugar, cornstarch, salt and cocoa powder.
2. Add the milk and yolks. Whisk to combine.
3. Cook on medium heat, while constantly stirring and whisking.
4. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
5. Strain into a clean bowl.
6. Stir in butter and vanilla extract.
7. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
8. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
9. Fold the whipped cream into the chilled chocolate mixture along with the toasted almonds and marshmallows.
10. Divide into serving cups. Refrigerate until ready to eat.