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.

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Ingredients

Directions

  • 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; 30 g total fat; 72 mg cholesterol; 167 mg sodium. 61 g carbohydrates; 5 g protein;

Graham Cracker Crust

Ingredients

Directions

  • Lightly coat a 9-inch pie plate with cooking spray; set aside. Melt butter; stir in sugar. Add graham crackers; toss to mix well. Spread in the prepared pie plate; press evenly onto bottom and sides. Bake in a 375° oven about 5 minutes or until edges are light brown. Cool completely on a wire rack before filling.

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Marshmallow Creme

Ingredients

Directions

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

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