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Instant Chocolate Mousse

Updated February 23, 2016
(1 Votes)

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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.

Serves6

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationdessert

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturechocolatey, creamy, sweet

Type of Dishchocolate dessert

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

Instructions

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!

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