Monday, 26 May 2014

Instant Chocolate Mousse

Three years ago, I found this recipe for chocolate mousse that didn’t involve eggs (safer because of the uncooked eggs salmonella risk) in Nigella Express.  It involves mini marshmallows instead, and tastes really nice as well.

Ingredients (Serves 4-6)
150g mini marshmallows
50g soft butter
250g 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 teaspoon vanilla extract

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring at regular intervals.  Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling mixture until you have a smooth, consistent mixture.
4. Pour or scrape into 4 glasses or ramekins, about 175ml in capacity, or 6 smaller (125ml) ones, and chill (in a fridge, just to specify) until you want to eat.

I intend to write my next post this Friday and then continue to post every Friday, so until then, have a great week!

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