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Instant Chocolate Mousse

Normally you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it so 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.

Recipe courtesy Nigella Lawson, 2007
Show: Nigella Lawson Episode: Against the Clock

Photo: Instant Chocolate Mousse

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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Directions

Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.

Put the saucepan on the stove, over heat, though keep it fairly gentle, 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 or scrape into 4 or 6 glasses or small dishes and chill until you want to eat. The sooner the better!

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  • on May 10, 2012

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    Beautiful, going to try and make this myself

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  • on September 06, 2011

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    At first, I thought.... "marshmallows?" But, then I had unexpected dinner guests one night, and tried this recipe out of desperation and a lack of eggs. It is unbelieveable how good it is! And the better the chocolate, the better the taste. Like blondie253_7901157, I do add some instant espresso to the recipe to deepen the flavor. It is YUMMY, and also no chance of salmonella. Win-win!

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  • on April 30, 2011

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    Wonderful recipe!! I added instant coffee granules to give it a little kick and pump up the chocolate flavor, it was delicious!

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