Food Network: Instant Chocolate Mousse

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Instant Chocolate Mousse
Recipe courtesy Nigella Lawson, 2007

Ingredients
3 cups mini marshmallows
1/2 stick unsalted butter, softened
9 ounces best quality semisweet chocolate, chopped into small pieces
1/4 cup hot water from a recently boiled kettle
1 cup heavy cream
1 teaspoon vanilla extract

Directions
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!