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
- Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
- 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.
- 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.
happy eatings & cheers!
No comments:
Post a Comment