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.
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.
- 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)
Chop the chocolate or cut into very small pieces.
Place the chocolate, butter and marshmallows in a thick bottomed pan. Pour in the hot water.
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.
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.
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.
Top with whipped cream, sprinkle with chocolate bits and serve.
Cooking time (duration): 20 minutes excluding chilling time
Number of servings (yield): 4