Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
  • 2 Ratings

Cream cheese brings body and richness to so-chocolatey mousse filling. More wow comes from the blend of marshmallow crème and crème de cacao draped over the top.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
chill:
4 hrs
cool:
20 mins
total:
5 hrs 5 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the Graham Cracker Crust; set aside.

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For filling:
  • In a heavy small saucepan, combine 6 ounces chocolate, water, the 1/4 cup whipping and corn syrup. Heat and stir constantly over medium-low heat until mixture is smooth and chocolate is melted. Remove from heat; stir in vanilla. Let cool for 20 minutes; stir occasionally.

  • In a medium bowl, stir together the chocolate mixture and mascarpone; set aside. In a chilled metal mixing bowl, beat the 1 cup whipping cream and powdered sugar with an electric mixer on medium speed, beating until soft peaks form. Using a large spatula, gently fold whipped cream into the chocolate mixture.

  • Place marshmallows in the bottom of the baked crust. Spoon filling over marshmallows. Cover and chill for at least 4 hours or until well-chilled.

  • To serve, cut into wedges and serve with Marshmallow Crème. Garnish with finely crushed graham crackers and, if you like, grated chocolate.

  • In a medium bowl, combine one 7-ounce jar marshmallow crème and 1 tablespoon crème de cacao or milk. Stir in 1 cup tiny marshmallows. Makes 1 1/3 cups.

Nutrition Facts

511 calories; fat 30g; cholesterol 72mg; saturated fat 18g; carbohydrates 61g; mono fat 9g; poly fat 2g; insoluble fiber 2g; sugars 41g; protein 5g; vitamin a 631.7IU; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 8.1mcg; vitamin b12 0.1mcg; sodium 167mg; potassium 135mg; calcium 30.3mg; iron 1.8mg.
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