I have said many times in the past that I credit Nigella Lawson for giving me that little bit of confidence to try cooking in the kitchen again. I am a big fan of her recipes because I feel that her recipes really speak to people like me – a working parent who wants to eat fabulous food with minimal preparation or fuss.
Nigella’s Instant Chocolate Mousse recipe from her Quick Collection is beautifully rich; something that you would pay good dollar at a restaurant for yet can be prepared easily and enjoyed in the confort of your own home. This recipe is also egg-free which also accommodates for even the youngest of guests.
Prep Time – 15 minutes | Serves – 4 to 6
– 250g marshmallows (white and mini preferred)
– 80g soft butter
– 220g good quality chocolate (I like to mix dark and milk)
– 250g thickened cream
– 1 teaspoon vanilla essence
– 1/4 teaspoon vanilla essence
Step 1. Put the marshmallows, butter, chocolate and water in a saucepan over low heat to melt. Stir occasionally until everything is melted and you have a smooth mixture. Remove from heat.
Step 2. Whip cream and vanilla extract together.
Step 3. Fold the whipped cream into the cooling chocolate mixture until you have a smooth mixture.
Step 4. Divide and pour your mousse mixture into your serving glasses or ramekins and leave to chill in the fridge until ready to serve.