24 September 2012

instant. chocolate mousse.


Oh, decadent & lovely Nigella Lawson--you have done it again! Honestly, I am really not inclined to make puddings, mousses & the such as I lack the patience, but this--I can do. So easy, fluffy & chocolaty. It also stays this way in the refrigerator for days, I thought it would loose it's umph over night. I am glad to say it did not. I made this for dessert after another cozy-fall evening go at the creamy broccoli & chicken casserole. It was a perfect companion.

instant chocolate mousse.

11/2 cups mini-marshmallows
9oz semi-sweet chocolate
4 TBL butter, softened
1/4 cup hot water (from a just-boiled kettle works well)

1 cup heavy cream
1 tsp. vanilla
  1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
  2. Put the saucepan on the oven, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
  3. 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.
  4. 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. 

happy eatings & cheers!
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