Nigella’s instant chocolate mousse

The first time I saw Nigella Lawson make this easy chocolate mousse in her TV show, I promised myself I’d try her recipe. So, I did, tonight. Topping the mousse with whipped cream and chocolate bits was my idea.

casaveneracion.com instant chocolate mousse

It’s good, no question about it. Except for the part about not paying attention to the list of ingredients that says “dark chocolate”. I used milk chocolate, the mousse turned out a bit too sweet. I’ve learned my lesson. Next time, it’ll be dark chocolate. There’ll be next time? Oh, yes. The smooth, silky mousse was just lovely. And the recipe is so easy to follow. Many next times, definitely.

Ingredients

  • 150g marshmallows (I used chocolate marshmallows but plain ones are fine)
    1/4 c. of butter, at room temperature
    250g chocolate (please used the best quality dark chocolate you can find)
    1/3 c. of very hot water
    1 c. of whipping cream
    whipped cream and chocolate bits, for garnish (optional)

Instructions

  1. casaveneracion.com instant chocolate mousse

    Chop the chocolate or cut into very small pieces.

    casaveneracion.com instant chocolate mousse

    Place the chocolate, butter and marshmallows in a thick bottomed pan. Pour in the hot water.

    casaveneracion.com instant chocolate mousse

    Set the pan on the stove over very, very low heat to melt the chocolate, butter and marshmallows. Stir often, scraping the bottom to make sure that no chocolate sticks.

    casaveneracion.com instant chocolate mousse

    When the mixture is smooth, turn off the heat and let it cool for a bit.

    While the chocolate mixture cools, whip the cup of cream.

    casaveneracion.com instant chocolate mousse

    Fold the cream into the chocolate mixture until smooth. Pour the mousse into dessert glasses (I used champagne glasses) and chill in the fridge for about an hour or until the top can be touched without leaving a trace on the finger.

    casaveneracion.com instant chocolate mousse

    Top with whipped cream, sprinkle with chocolate bits and serve.

Cooking time (duration): 20 minutes excluding chilling time

Number of servings (yield): 4

Comments

  1. Lois says

    Miss Connie,

    the picture looks great, makes me drool… i love chocolate mousse…

    …and you’re using the freezer-to-stove-to-dishwasher corningware! inggit ako! (btw, is there another sale this year? hoping, hoping)

  2. amee says

    Hi Connie. Been an avid reader of your site and have tried some recipes when I have time. I am thinking of trying this one of these days. I am confused though. What’s the difference between a whipping cream and a whipped cream?

  3. Gigi says

    Hi miss Connie,

    Thank you for this recipe. Just have one question is the chocolate here and in other chocolate cake recipes are cooking chocolate?

  4. Jennifer Dsouza says

    Hi everyone!

    I prepared this mousse today, for my family :) It turned out really well!!

    Here are things that i noticed :
    1) a heavy bottom pan DOES make a difference! It prevents the chocolate from melting too fast and sticking to the pan.
    2) U can use thick cream instead of double cream
    3) you will face a difficulty melting the marshmallows :( However, most of them will melt away as the chocolate mixture cools, even after you’ve added the cream. The Trick is to keep stirring!
    4) @oj: makes about 4-6 servings. And insanely rich!
    5) if you can’t cut the chocolate into pieces…use a hand shaver/grater!(the one to use to make cucumber shaves)

    @Connie : Thank you so much for uploading the recipe here! Am a huge fan of your’s! and Nigella’s =D

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