The nicest treat ever.
My sister and I make this recipe any chance we get. It's the nicest chocolate mousse ever. It's really easy to make and it's really filling because it's so rich so I like to eat one (or two) as a snack instead of after dinner. This may be wrong on many levels but you won't understand until you taste it for yourself. It's addictive.
It's one of Nigella Lawson's recipes and her comments on it are as follows,
"When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect. In fact, at all times, constraints or not, it is chocaliciously gorgeous."
Right. Well, what I do suggest with this recipe is swapping the dark chocolate to one of the large bars of Dairy Milk or Galaxy. It improves the taste by miles. I also recommend not placing them in the fridge to set as this makes the mousse more like fudge.
- 150g mini marshmallows
- 50g soft butter
good dark chocolate (minimum 70% cocoa solids)Dairy Milk or Galaxy, chopped into small pieces
- 60ml hot water from a recently boiled kettle
- 1 x 284ml tub double cream
- 1 teaspoon vanilla extract
- Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
- Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
- Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
- Pour or scrape into 4 glasses or ramekins, about 175ml each in capacity, or 6 smaller (125ml) ones, and chill until you want to eat.
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