instant chocolate mousse

150 grams mini marshmallows
50 grams soft butter
250 grams good dark chocolate (min 70% cocoa solids), chopped into small pieces
60 mls hot water (recently boiled)
284 mls double cream
1 teaspoon vanilla extract

  1. Put the marshmallows, butter, chocolate and water in a heavy based saucepan.
  2. Put the saucepan over gentle heat (med-low) to melt the contents, stirring occasionally until melted and combined. Remove from heat.
  3. Meanwhile, whip the cream and vanilla until thick, soft peaks. 
  4. Fold the cream into the cooling chocolate mixture until it is combined and smooth.
  5. Spoon / scrape into 4 x 3/4cup (175ml) or 6 x 1/2cup (125ml) glasses or ramekins. Or pipe into cones or onto a cake. 
  6. Eat immediately, or chill until serving. (Note: if you chill, remove from refrigerator about 30mins before serving so the mousse can soften up again.)

*recipe by Nigella Lawson

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