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Hot-chocolate mousse cob dip
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Impress your guests with a decadent chocolate mousse cob filled with hot fudge sauce and marshmallow cream - a crowd-pleasing dessert!
Ingredients:
  • 450g cob loaf
  • 50g butter, melted
  • 1/2 tsp cinnamon sugar
  • 125.00 ml vanilla mini marshmallows, plus extra to serve
  • Finely grated dark chocolate, to serve
  • Cream-filled wafers, to serve
  • Pretzels, to serve
  • Chocolate wafer sticks, to serve
  • 375.00 ml marshmallows
  • 63.13 gm thickened cream
  • 1/2 x 200g block dark chocolate, chopped
  • 1 1/2 x 200g blocks dark chocolate, chopped
  • 600ml thickened cream, at room temperature
  • 187.50 ml vanilla marshmallows
  • 40.40 gm thickened cream
  • 126.25 gm thickened cream, whipped
Instructions:
  • To make Hot Fudge Sauce: Heat marshmallows and cream in a saucepan over medium heat. Stir constantly for 2 to 3 minutes until marshmallows are partially melted. Add chocolate and continue stirring until smooth. Transfer to a bowl and let it cool and thicken for 1 hour.
  • For the Chocolate Mousse, melt the chocolate with 3⁄4 cup of cream in a microwave-safe bowl. Heat in the microwave, stirring every 30 seconds, until smooth (1-2 minutes). Let it cool for 1 hour.
  • Prepare the Marshmallow Cream: Combine marshmallows and cream in a saucepan over medium heat. Stir continually for 3 to 4 minutes until mixture is smooth. Transfer to a bowl and let it cool for 45 minutes. Gently fold in whipped cream.
  • Preheat your oven and line a large baking tray. Trim 4cm off the top of the cob, keeping a 1cm thick edge. Remove bread from the center of the cob, tear it into large pieces, including the top. Drizzle melted butter over the torn bread, toss to coat, then spread on the tray. Sprinkle with cinnamon sugar. Bake for 15 minutes, turning halfway, until golden. Enjoy!
  • Using an electric mixer, whip the remaining cream until it forms soft peaks. Gently fold it into the cooled mousse mixture, ensuring not to over-mix to prevent the mousse from splitting.
  • Layer spoonfuls of mousse, marshmallow cream, and 3/4 of the hot fudge sauce in a swirl pattern inside a serving dish. Garnish with mini marshmallows and drizzle with the rest of the fudge sauce. Finish with grated chocolate and serve with toasted bread, wafers, pretzels, wafer sticks, and extra mini marshmallows on the side.

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