NIGELLA'S CHOCOLATE MOUSSE
Nigella's Chocolate Mousse
- 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.