Instant Chocolate Mousse

(Nigella)

 

Hmmm...hob too hot, so the chocolate mixture split and left lovely puddles of butter in the mousse. Also pretty rich so I think tea cups would be too large for serving - espresso cups?

 

Ingredients :

150g mini marshmallows

50g soft butter

250g good dark chocolate chopped into small pieces

60ml hot water from a kettle recently boiled

1 284ml tub double cream (although Morrisons only seemed to have 300ml tubs..)

1 tspn 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 then. Remove from the heat.

 

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 serving vessels.

Done