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Instant Chocolate Mousse Recipe-121

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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%)
35g (54%)
21g (107%)
75mg (25%)
228mcg RAE (8%)
0mg (0%)
42mg (4%)
1mg (8%)

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