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Chocolate Mousse

While watching Nigella Lawson’s Express cooking show quite a while ago, I saw she made a lovely quick mousse [1], which doesn’t contain eggs and instead uses marshmallows to hold the mousse together.

I love chocolate, cream and marshmallows so this couldn’t go wrong… or so I thought…

Nigella seemed to cook this in 5 minutes, with not much cooling involved for the chocolate mix. When I added the slightly cooled chocolate to my whipped cream, the cream MELTED!! Well, what was I expecting… This only really affected the look of the mousse, with it needing to be cooled in the fridge for a while to set.

If you let the chocolate mix cool a bit longer – before it sets itself, it can be folded through the whipped cream and can be spooned into individual serves or a decorative bowl for serving. I haven’t tried it slightly chilled yet, only refrigerated for a while, which is lovely and best served with vanilla ice cream to soften the richness from the mousse.

The one that didn't work... because the chocolate mix was too hot.

This is a great recipe for those who prefer not to eat raw eggs or who are allergic. I’m sure it would be a great recipe for kids to help with too… although then you may have to fight over who gets to lick the spatula and bowl 🙂

Chocolate Mousse

Recipe by Nigella Lawson from Nigella Express [2]

Serves: 4-6

150g mini marshmallows (or normal marshmallows, chopped)
50g soft butter
250g best-quality semisweet chocolate, chopped into small pieces
60ml hot water from a recently boiled kettle
284ml heavy (thickened) cream
1 teaspoon vanilla extract

Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan. Put the saucepan on the stove over a fairly gentle heat to melt, stirring every now and again. Remove from heat to cool.

Meanwhile, whip the cream with the vanilla until thick and then fold the cooled chocolate mixture into the whipped cream until you have a smooth, cohesive mixture. (I poured the chocolate mix in while cooling [not very hot] and it melted the cream and became liquid, not fluffy – although leaving in the fridge still resulted in lovely tasting mousse)

Pour or scrape into 4 glasses or small dishes, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. The sooner the better!