A Citrussy Chocolate Mousse

I don't like citrus fruits in my dessert. Period. That's the reason why I don't eat orange flavoured chocolates, Lemon tarts, Lemon drizzle cakes, Lemon cheesecakes etc etc. I don't even make them very often unless I absolutely have to. Having said that I must also admit that I love clementines and lime. I absolutely adore their taste, texture and the vibrancy they add to my life. Clementines are sweet, juicy and they are always found in abundance! 

I have been meaning to make a chocolate dessert for the Valentine weekend (there was this Chocolate Day too!) and after I stumbled upon Soma's recipe of an Orange Scented Chocolate Mascarpone Mousse I thought I'd give it  go. It was an instant hit. I replaced the orange bit with clementines and lime and the mascarpone with marshmallows and they made a perfectly delectable citrussy dessert. And the best part is it's eggless and can be whipped up in no time!

A Citrussy Chocolate Marshmallow Mousse 

I combined two recipes to make this mousse. You'll find the Orange Chocolate mousse at Soma's blog here and the Chocolate Marshmallow Mousse at Ria's blog here. And here's how I did it. :)

Ingredients :

Dark/Milk Chocolate - 250gm (I used Milk Chocolate so that Little T can eat it too), chopped in small pieces

Mini Marshmallows - 150 gm

Butter - 50 gm, softened

Hot water - 60 ml

Cream  - 284 ml

Orange/Lemon/Lime Extract - 1 tbsp

Chopped nuts of your choice to garnish

Chopped clementines to garnish

Method :

Combine the chocolate, marshmallows, butter and water in a glass bowl and melt everything together by placing the bowl on a pan of boiling water. Make sure the water level doesn't touch the bottom of the glass bowl. Mix well until everything has melted and is of a thick consistency. Cool it down to room temperature.

Add grated orange/lemon/clementine zest and the extract to the chocolate mixture and fold in nicely.

Whip cream till soft peaks rise. Fold in the chocolate mixture and combine everything nicely using a wooden spoon. Scoop into individual ramekins or dessert bowls, cover with cling film and place in the refrigerator to set for 1-2 hours. 

Garnish with chopped nuts and clementines before serving.