21 September 2012

Instant Chocolate Mousse

Although I don't really have a sweet tooth normally I am always a fan of chocolate mousse. Typical then that, now I'm pregnant and only want sweet things, chocolate mousse is often off the menu as it contains raw egg. Thank goodness (as usual) for Nigella Express which has this recipe in for an extra quick, egg free chocolate mousse. I can see this being a pretty permanent fixture in my fridge for the next 7 or so weeks. It seems to be really liquid when you decant it but once it's set in the fridge it has an amazing thickness. I like it best with a good dollop of double cream.

Instant Chocolate Mousse

For 4-6

150g mini marshmallows
50g soft butter
250g good dark chocolate (minimum 70% cocoa solids) chopped into small pieces
60ml hot water from a recently boiled kettle
1 x 284ml tub double cream
1 tsp vanilla extract

1. Put the marshmallows, butter, chocolate and water into a heavy-based saucepan.

2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.

3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth cohesive mixture.

4. Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller ones and chill until you want to eat.


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