← Back to Search Results
Instant Chocolate Mousse

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Normally, you need to make chocolate mousse a good few hours or, better still, a day, before you want to eat it, so that the egg yolk sets and the whisked whites permeate everything with air bubbles. Forget that: Here we have no yolks, no whites, no whisking, no waiting.

Lack of raw egg, incidentally, also means that you might be happier giving the mousse to small children, though I certainly feel they should not be the only beneficiaries.

Yield: Serves 4–6

Ingredients

  • 1½ cups mini marshmallows
  • 4 tablespoons (½ stick) soft butter
  • 9 oz best-quality semisweet chocolate, chopped into small pieces
  • ¼ cup hot water from a recently boiled kettle
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Directions

Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan.

Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from the heat.

Meanwhile, whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.

Pour/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!


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

448kcal (22%)
31mg (1%)
38g
2g
35g (54%)
0g
21g (107%)
10g
1g
75mg (25%)
30g
3g
52mg
187mg
228mcg RAE (8%)
0mg (0%)
42mg (4%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
west-coast-cooking West Coast Cooking
by Greg Atkinson
lidias-italy Lidia's Italy
by Lidia Bastianich
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
living-raw-food Living Raw Food
by Sarma Melngailis
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?