Instant Eggless Chocolate Mousse
Recipe Source: Nigella Lawson
150gm Mini Marshmallows
50gm Soft Butter
250gm Dark Chocolate, chopped into small pieces
60ml Hot Water
284ml Double Cream
1 tsp 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 again.
- Remove from the heat.
- Meanwhile, 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 individual glasses or ramekins, and chill.