If you love marshmallows, chocolate and nuts you will be crazy about this recipe. It is very rich so it’s a treat for a special occasion. My husband is crazy about this dessert. It is easy to make but prepare it the day before so it has some time to set in the fridge. This recipe comes from my mom’s recipe collection but I am not sure what magazine she cut it out from.
- 400 g white and pink marshmallows
- 250 ml milk
- 200 g hazelnut chocolate
- 820 g evaporated milk, chilled (2 cans)
- 250 ml cream, whipped
- 12.5 ml lemon juice
Melt the marshmallows with the milk in a pot over a very low heat, stir often, melt the chocolate in a pot over boiling water, add to the marshmallow mixture and mix well, beat the evaporated milk until thick and foamy, add to the marshmallow mixture and mix well. Fold the whipped cream in and add the lemon juice.
Pour into a mold and let set overnight in the fridge. Take tart out of the mold just before serving, don’t worry if it expands and goes a bit flatter, it is really wobbly decorate with some chocolate and nuts.
You don’t have to use hazelnut chocolate, if you are making this where someone has a nut allergy you can just use a normal chocolate bar. The hazelnut’s can also be substituted for other nuts, be creative!