Butterscotch Marshmallow Eggless Mousse is a perfect dessert for mousse lovers. The combination of marshmallows and butterscotch chips makes it soft yet crunchy at the same time. The flavours of butterscotch and marshmallows perfectly blend together to make a delicious drool worthy dessert.
Serve this Butterscotch Marshmallow Mousse Recipes are followed by a meal of Bangkok Coconut Curry Noodle Bowl Recipe, Cinnamon Spiced Orange Iced Tea Recipe.
Other mousse recipes that you can try are:
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Steel Mixing Bowl
Cooks in 120 M
Total in 160 M
To begin making the Butterscotch Marshmallow Mousse Recipe, combine milk, marshmallows, and butterscotch chips in a medium saucepan over low heat, stirring constantly, until marshmallows and butterscotch are melted then add vanilla.
Pour into medium bowl and set bowl over a large bowl of ice water. Let it stand over water, whisking often, until mixture is cool and thickened, 10-15 minutes. This is an important step, don’t try to leave it out. It is easy to do and helps give this dessert the fluffy texture.
In a separate bowl, beat cream until cream until you get stiff peaks.
Fold the butterscotch mixture into the whipped cream. Spoon the Butterscotch Mousse into dessert cups and refrigerate for about 2 hours or up to 2 days.
Serve the Butterscotch Marshmallow Mousse as a dessert for parties with friends and family
Serve this Butterscotch Marshmallow Mousse Recipes are followed by a meal of Bangkok Coconut Curry Noodle Bowl Recipe, Cinnamon Spiced Orange Iced Tea Recipe.