← Back to Search Results
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%)

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

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
mexican-everyday Mexican Everyday
by Rick Bayless
in-the-kitchen-with-david In the Kitchen with David
by David Venable
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?