Chocolate Mousse

1 cup reduced fat milk 2½ cups miniature marshmallows 8 ounces semisweet chocolate morsels or chopped semisweet chocolate 1 ounce unsweetened chocolate, cut into ½-inch pieces 1 teaspoon instant espresso powder 1 teaspoon pure vanilla extract 1 cup heavy cream, chilled

Calories 331 (58% from fat) ▪ carb. 33g ▪ pro. 2g ▪ fat 22g ▪ sat. fat 12g ▪ chol. 43mg ▪ sod. 200mg ▪ calc. 62mg ▪ fiber 5g

Combine milk, marshmallows, and both chocolates in a 1½ quart microwave safe bowl. Place in Cuisinart Compact Microwave and microwave on High (PL-10) for 2 minutes. Stir well with a whisk. Continue to microwave on High for 30-second intervals, stirring well after each, until the chocolate and marshmallows are completely melted and the mixture is smooth and homogenous. Add espresso powder and vanilla, whisk to blend. Stirring now and then, allow the chocolate mixture to come to room temperature before continuing. When chocolate mixture has cooled completely to room temperature, whip cream until it just holds stiff peaks. Stir about one fourth of the whipped cream into the chocolate mixture to lighten it. Then, gently fold the remaining cream into the chocolate mixture. Spoon into 5-ounce ramekins or stemmed glasses. Cover and chill for at least 6 hours. Remove from refrigerator 15 minutes before serving for best flavor. Serving suggestions: · If desired, may be garnished with freshly whipped cream or chocolate shavings. · Spoon into a prepared 9-inch cookie crumb crust, chill and serve as a pie.