- Cooking Time:
- Preparation Time:
- 3 cups mini marshmallows
- 1/2 stick unsalted butter -- softened
- 9 ounces best quality semisweet chocolate -- chopped into small
- 1/4 cup hot water from a recently boiled kettle
- 1 cup heavy cream
- 1 teaspoon vanilla extract (I would use vanilla paste)
- 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!
- NOTES FROM NIGELLA:
- Normally, you need to make chocolate mousse a good few hours, or better still a day, before you want to eat it, so that 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.
NotesI just saw Nigella make this on her express show. For years I used to make the real deal, but I can no longer have anything with uncooked eggs and children and the elderly are not supposed to either. I was thrilled to see her make this. The marshmallows replace the beaten egg whites.